You may have had Flank Steak in a London broil, in a taco, maybe atop a salad, or—a taco salad. Wherever you had it, it probably didn’t taste like this. Like all of our beef, the Flank Steak is dry-aged for a minimum of two weeks, creating a concentrated beef flavor that you have to taste to believe. Our Flank is great sliced in a favorite dish, or on its own as a hearty steak. In short, it’s the steak that’s up for anything.
The cut comes from the belly of the cattle, where the workout from living a pasture-raised lifestyle intensifies the flavor.
The Flank Steak has unique muscle fibers that create an incredibly mouthfeel when cooked and cut correctly. Sear simply with salt and pepper or marinade for an extra level of flavor (just make sure to clean your marinate off before hitting high heat to avoid burning). After resting, take special care to cut against the grain for the most tender results.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process