Flank steak is named for the Flank primal from which it’s cut. It’s a long, thin muscle that runs along the back half of the cattle’s belly. It is naturally very lean and does best when marinaded prior to cooking, allowing the muscle fibers to tenderize. Because it is comparatively low in intramuscular fat, it should be cooked quickly over high heat, allowing the meat to retain moisture while it cooks through.
There are fewer than 5,000 cattle from the original Japanese bloodlines. It’s from this select stock that we source our Wagyu beef. Raised on a small family farm in Ohio under the watchful care of the ranchers, these cattle spend their days grazing in all-natural pastures until they’re about 16 months old, when they switch to a diet of all-vegetarian high-moisture grains. The best of genetics combine with the advanced practices of holistic cattle ranching, resulting in a marbled beef experience that is second to none.