Flank Steak

How We Cook It at Home

Flank steak is cut from the belly area of the animal. This hardworking muscle makes a steak that’s lean, has a deep beefy flavor, and has long tough muscle fibers. This makes it a great match for a marinade and hot and quick cooking.

We like to marinate it with fat, garlic, vinegar or lime, and a little salt, then cook it hot and fast on the grill or in a cast iron pan. After it rests, slice it thin against the grain and use it for tacos, salads, or bowls. A flavorful meal that comes together pretty

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen