Size:	Approx 25lbs.
Features:	Free Range, 100% Grass Fed (never grain finished), Verified Black Angus Breed, No Hormone Growth Promotants, Fresh (frozen may be substituted depending on availability)
Origin:	New Zealand

The flank steak is a long, thin, flat cut that absorbs marinades extremely well. It is most often cooked hot and fast using dry heat methods like grilling or broiling. Though skirt steaks are the traditional cut used for fajitas, you could also use flank steaks.

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Store grass fed beef flank steaks in your refrigerator until you're ready to use them. For extended storage, freeze them individually and store them in your freezer in a sealed container with as much of the air pushed out as possible (packed in vacuum bags would be even better).

For freezing tips see: How to Freeze Better at Home

The strong-grained texture of flank steaks absorbs marinades extremely well, drawing the flavors of your choice deep into the meat. Flanks are also naturally rather thin, so they grill or broil very quickly. Take care to rest the finished steak for 5-10 minutes after cooking to redistribute the juices, then slice it on a bias and against the grain. This shortens the meat fibers, resulting in a more tender steak. Take care not to overcook flank steaks, as they can become tough.

Flank steak marinades often prominently feature acidic ingredients like citrus juice and red wine or sherry vinegar. Other good marinade ingredients include soy sauce, ginger, garlic, dried chilies and onions. Some people use flank steak to make homemade jerky.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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