Flank Steak

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  • Regular price 42.78

***Note: Our website inventory does not necessarily reflect the availability in store. If you don’t see a cut that you’re looking for or something is sold out here, feel free to contact us here or give one of our shops a call to find out if we can get you what you’re looking for.

Which line of beef should you choose?

Getaway Farm beef is 100% grass-fed and finished, and dry-aged for >21 days to ensure the highest quality and depth of flavour. Sourced from Getaway Farm near Canning, NS.

Certified Island Beef is sourced from certified-humane family farms across PEI. All CIB cattle grass-fed, forage and potato finished – this helps to develop superior marbling. CIB is wet-aged to ensure moisture retention & flavour development.

Millen Farm beef is grass-fed, and finished on grass & grain. All sourced from Millen Farm near Great Village, NS. We dry-age the Millen Farm beef for 1-2 weeks.

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A lean steak with long, tight fibres, the flank steak is cut from the abdominal area. The hardworking muscle in that area is nice and flavourful, and while those long fibres could lead to a tough steak, by cutting it against the grain and cooking it briefly at high heat you will toothsome and appetizing steak! Flank steak also takes a marinade very well, which can help keep it tender and moist.