The flank steak is a lean but flavorful cut taken from the Flank primal, meaning the animal’s lower abdomen. It has a thick grain and is best when marinated and then cooked with a fast, high heat method such as grilling, pan roasting, or broiling. Flank steak can also be sliced thinly against the grain and used in stir fries or fajitas.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.