Flap Steak

Flap steak, also called the sirloin flap, is a cut from the Flank primal, meaning the animal’s lower abdomen. Flap steak is similar in texture to a hanger, skirt, or flank steak. It is thickly grained and takes well to marinades. It should be cooked quickly over high heat. Try it on the grill, under the broiler, or seared on the stovetop. Be sure to slice the meat against the grain to achieve the tenderest bite!

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.