Grass Finished Beef; Flank Steak

Flank Steak

Flank steak is cut from the lower abdominal muscles of the steer, just behind the plate and in front of the hind leg. It’s a long, flat cut with coarse grain and a lean profile — known for delivering bold flavor and soaking up marinades beautifully. It cooks best over high heat and should always be sliced thin against the grain to highlight its natural texture. Our grass-finished flank steak is regeneratively raised in Arizona, delivering nutrient-dense beef that honors both land and animal.

Also Known As: Occasionally labeled as London Broil (when prepared that way), though not all London Broil is flank steak.

• Lean and Flavorful: Naturally low in fat but rich in bold, beefy taste.
• Grass-Finished & Regeneratively Raised: From cattle grazed on diverse, rotationally managed pastures in Arizona.
• No Grain, Antibiotics, or Hormones: Clean beef raised with care from start to finish.
• Great for Marinades: Coarse grain texture makes it perfect for absorbing flavor.
• Perfect for Grilling or Broiling: Cooks quickly and slices beautifully for fajitas, bowls, or stir-fry.

Flank steak is a go-to for chefs and home cooks alike — lean, fast-cooking, and full of character when raised the right way.