Beef Flank Steak
Wagyu-Angus raised. Lean, beefy, and built for marinades.
Average Size: Approximately 1.5–2.5 lb per steak
 
Cut from the flank/abdomen, Flank Steak has a long, open grain that soaks up marinades and sears beautifully over high heat. Lean yet flavorful, it’s best cooked quickly and sliced very thin across the grain for tender, juicy bites—perfect for fajitas, stir-fries, salads, and grain bowls.
 
Key Benefits:
Marinade-friendly open grain for big, bold flavor
Wagyu-Angus heritage adds juiciness to a naturally lean cut
Quick-cooking: high-heat sear or grill, then slice thin across the grain
Long, even shape for consistent cooking and easy portioning
 
Health Benefits:
High in complete protein with a lean nutrition profile
Rich in iron, zinc, and B vitamins for energy and immune support
Satisfying without excess fat—great for balanced macros
Fits whole-food, low-carb, and performance-focused eating styles
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook whole-muscle beef to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For best texture, cook to 130–135°F (medium-rare), rest, then slice very thin across the grain