The flank steak is a thin steak with a pronounced grain cut from around the belly and most often marinated before being either grilled or broiled.  Venison flank steaks can be prepared using these traditional methods, but are also often braised because they’re so lean compared to beef.

Silver Fern Farms Venison is 100% grass-fed & finished, raised free range on massive pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal in New Zealand.

It has a luxuriously tender texture (apart from the braising cuts, which must be slow cooked) and a sweet, robust flavor.

This farm raised venison is considered amongst the finest in the world. It is much more tender than wild venison without its intensely gamey flavor. The "Cervena" appellation includes controls to ensure only the finest quality is sold.

Healthy & Exceptionally Lean

Venison has extremely low levels of fat - significantly less than skinless chicken. It is also lower in cholesterol than beef or lamb, while being high in iron and zinc. What fat it has is good fat, with high levels of healthy omega 3 fatty acids.

Store fresh venison flank steaks in your refrigerator until you’re ready to use them or freeze for long term storage. Frozen flank steaks should be kept frozen until you’re ready to use them (then thaw only as many as you need).

Thawing Tips

Flank steaks draw in marinades extremely well.  Besides introducing additional flavor, marinades also help keep the meat moist and tender while cooking.  Vinegar, wine or citrus juice marinades are common, but you can also marinate meat in a mixture of oil, herbs and spices.

Venison flank steaks are often seared and left rare in the middle to help keep them moist.*  They are also delicious when braised.

Venison Recipes

How to Braise Meat

Braising Liquid Recipes

Venison is commonly paired with fruit (apples, pears, or cherries), fresh mushrooms, juniper berries, thyme, rosemary, beef or veal stock, and/or red wine.

Recommended Internal Cooking Temperature:

Most chefs insist on cooking non-braised venison no further than Medium Rare to preserve its flavor and tenderness. *However, the USDA recommends cooking all farmed game meats to an internal temperature of 160 degrees.