A relatively long and flat cut, flank steak is used in a variety of dishes including London Broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fiber) is very apparent in flank steaks, and many chefs cut across the grain to make the meat more tender.
All of our cows are born, raised, and processed on our North Carolina farms. We love to support local, US farmers, so we don't go searching the global to places like Tasmania to bring you beef.
|Pesticide/Herbicide/Fungicide/Chemical Fertilizer-Free Grazing|
|Chemical Medicine Free – No Antibiotics, No Hormones, No Vaccines|
|Kind Treatment of Animals/Animal Friendly|
|Sustainable Land and Soil Management|
|Old World Production Methods|
|Biblical-Based Processing Methods|
|Quality and Safety for Finished Products|