Flank Steak: RWA Grass Fed Beef
RWA Grass-Fed Beef Flank Steak | Whole | 600g–1.6kg | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms
Intense beef flavour, low fat, built for the grill. The flank steak comes from the abdominal muscles of the animal — a lean, flat, wide cut with a pronounced longitudinal grain and some of the most concentrated beef character of any cut at this price point. From 100% Canadian Angus, raised without antibiotics, hormones, or steroids, aged 21 days.
Five sizes from 600g to 1.6kg. Ships frozen.
What Makes Flank Steak Distinctive
The flank is thicker and wider than a skirt steak but significantly leaner — no significant marbling, almost no intramuscular fat. That leanness is what gives it its flavour intensity: with no fat to diffuse it, the beef character comes through directly and boldly. It's also what makes technique essential. Cooked past medium, a flank steak tightens and becomes tough — the lean muscle fibres seize without fat to lubricate them. Hit medium-rare and slice against the grain, and you have one of the most flavourful, most economical steaks in the beef range.
The long, visible grain runs lengthwise along the steak. Slicing perpendicular to that grain — not parallel — shortens the muscle fibres and produces a tender result. Slicing with the grain produces a chewy, stringy one. This is the single most important technique note for flank steak and it applies whether you grill it, pan-sear it, or use it in a marinade application.
How to Cook Flank Steak
Marinade (recommended): The flank's open grain absorbs marinade deeply and quickly — 2–4 hours in an acid-based marinade (lime juice, soy, or red wine vinegar with garlic and oil) tenderises the lean muscle and adds a flavour layer that complements the beef rather than masking it. Overnight produces the deepest penetration.
Grill: High direct heat, preheated to maximum. Pat dry and oil lightly before cooking. Grill 3–5 minutes per side to medium-rare (130–135°F / 54–57°C) depending on thickness — flank steak is thin and cooks quickly. Do not cook past medium. Rest 5 minutes, then slice thinly against the grain at a slight diagonal.
Pan-sear: Screaming-hot cast iron, lightly oiled. 3–4 minutes per side to 130–135°F (54–57°C). Rest and slice as above.
What to Make With Flank Steak
The flank is the correct cut for: beef fajitas (the long grain slices perfectly for strips), carne asada (lime-marinated, grilled, sliced thin over rice and beans), Korean bulgogi (soy-sesame-pear marinade, high heat), Vietnamese beef salad, and any application where thin-sliced, boldly flavoured beef is the point. It also works sliced cold the next day in sandwiches — leftover flank steak outperforms almost any other cut in this application.
Size Guide
| Size | Approximate Weight | Serves |
|---|---|---|
| Small | 600–800g | 2–3 |
| Medium | 800g–1kg | 3–4 |
| Large | 1–1.2kg | 4–5 |
| XL | 1.2–1.4kg | 5–6 |
| Family | 1.4–1.6kg | 6–7 |
Product Details:
- 5 sizes | 600g to 1.6kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered right to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
RWA Grass-Fed Beef Flank Steak | Whole | 600g–1.6kg | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms
Intense beef flavour, low fat, built for the grill. The flank steak comes from the abdominal muscles of the animal — a lean, flat, wide cut with a pronounced longitudinal grain and some of the most concentrated beef character of any cut at this price point. From 100% Canadian Angus, raised without antibiotics, hormones, or steroids, aged 21 days.
Five sizes from 600g to 1.6kg. Ships frozen.
What Makes Flank Steak Distinctive
The flank is thicker and wider than a skirt steak but significantly leaner — no significant marbling, almost no intramuscular fat. That leanness is what gives it its flavour intensity: with no fat to diffuse it, the beef character comes through directly and boldly. It's also what makes technique essential. Cooked past medium, a flank steak tightens and becomes tough — the lean muscle fibres seize without fat to lubricate them. Hit medium-rare and slice against the grain, and you have one of the most flavourful, most economical steaks in the beef range.
The long, visible grain runs lengthwise along the steak. Slicing perpendicular to that grain — not parallel — shortens the muscle fibres and produces a tender result. Slicing with the grain produces a chewy, stringy one. This is the single most important technique note for flank steak and it applies whether you grill it, pan-sear it, or use it in a marinade application.
How to Cook Flank Steak
Marinade (recommended): The flank's open grain absorbs marinade deeply and quickly — 2–4 hours in an acid-based marinade (lime juice, soy, or red wine vinegar with garlic and oil) tenderises the lean muscle and adds a flavour layer that complements the beef rather than masking it. Overnight produces the deepest penetration.
Grill: High direct heat, preheated to maximum. Pat dry and oil lightly before cooking. Grill 3–5 minutes per side to medium-rare (130–135°F / 54–57°C) depending on thickness — flank steak is thin and cooks quickly. Do not cook past medium. Rest 5 minutes, then slice thinly against the grain at a slight diagonal.
Pan-sear: Screaming-hot cast iron, lightly oiled. 3–4 minutes per side to 130–135°F (54–57°C). Rest and slice as above.
What to Make With Flank Steak
The flank is the correct cut for: beef fajitas (the long grain slices perfectly for strips), carne asada (lime-marinated, grilled, sliced thin over rice and beans), Korean bulgogi (soy-sesame-pear marinade, high heat), Vietnamese beef salad, and any application where thin-sliced, boldly flavoured beef is the point. It also works sliced cold the next day in sandwiches — leftover flank steak outperforms almost any other cut in this application.
Size Guide
| Size | Approximate Weight | Serves |
|---|---|---|
| Small | 600–800g | 2–3 |
| Medium | 800g–1kg | 3–4 |
| Large | 1–1.2kg | 4–5 |
| XL | 1.2–1.4kg | 5–6 |
| Family | 1.4–1.6kg | 6–7 |
Product Details:
- 5 sizes | 600g to 1.6kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered right to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
RWA Grass-Fed Beef Flank Steak | Whole | 600g–1.6kg | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms
Intense beef flavour, low fat, built for the grill. The flank steak comes from the abdominal muscles of the animal — a lean, flat, wide cut with a pronounced longitudinal grain and some of the most concentrated beef character of any cut at this price point. From 100% Canadian Angus, raised without antibiotics, hormones, or steroids, aged 21 days.
Five sizes from 600g to 1.6kg. Ships frozen.
What Makes Flank Steak Distinctive
The flank is thicker and wider than a skirt steak but significantly leaner — no significant marbling, almost no intramuscular fat. That leanness is what gives it its flavour intensity: with no fat to diffuse it, the beef character comes through directly and boldly. It's also what makes technique essential. Cooked past medium, a flank steak tightens and becomes tough — the lean muscle fibres seize without fat to lubricate them. Hit medium-rare and slice against the grain, and you have one of the most flavourful, most economical steaks in the beef range.
The long, visible grain runs lengthwise along the steak. Slicing perpendicular to that grain — not parallel — shortens the muscle fibres and produces a tender result. Slicing with the grain produces a chewy, stringy one. This is the single most important technique note for flank steak and it applies whether you grill it, pan-sear it, or use it in a marinade application.
How to Cook Flank Steak
Marinade (recommended): The flank's open grain absorbs marinade deeply and quickly — 2–4 hours in an acid-based marinade (lime juice, soy, or red wine vinegar with garlic and oil) tenderises the lean muscle and adds a flavour layer that complements the beef rather than masking it. Overnight produces the deepest penetration.
Grill: High direct heat, preheated to maximum. Pat dry and oil lightly before cooking. Grill 3–5 minutes per side to medium-rare (130–135°F / 54–57°C) depending on thickness — flank steak is thin and cooks quickly. Do not cook past medium. Rest 5 minutes, then slice thinly against the grain at a slight diagonal.
Pan-sear: Screaming-hot cast iron, lightly oiled. 3–4 minutes per side to 130–135°F (54–57°C). Rest and slice as above.
What to Make With Flank Steak
The flank is the correct cut for: beef fajitas (the long grain slices perfectly for strips), carne asada (lime-marinated, grilled, sliced thin over rice and beans), Korean bulgogi (soy-sesame-pear marinade, high heat), Vietnamese beef salad, and any application where thin-sliced, boldly flavoured beef is the point. It also works sliced cold the next day in sandwiches — leftover flank steak outperforms almost any other cut in this application.
Size Guide
| Size | Approximate Weight | Serves |
|---|---|---|
| Small | 600–800g | 2–3 |
| Medium | 800g–1kg | 3–4 |
| Large | 1–1.2kg | 4–5 |
| XL | 1.2–1.4kg | 5–6 |
| Family | 1.4–1.6kg | 6–7 |
Product Details:
- 5 sizes | 600g to 1.6kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered right to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
RWA Grass-Fed Beef Flank Steak | Whole | 600g–1.6kg | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms
Intense beef flavour, low fat, built for the grill. The flank steak comes from the abdominal muscles of the animal — a lean, flat, wide cut with a pronounced longitudinal grain and some of the most concentrated beef character of any cut at this price point. From 100% Canadian Angus, raised without antibiotics, hormones, or steroids, aged 21 days.
Five sizes from 600g to 1.6kg. Ships frozen.
What Makes Flank Steak Distinctive
The flank is thicker and wider than a skirt steak but significantly leaner — no significant marbling, almost no intramuscular fat. That leanness is what gives it its flavour intensity: with no fat to diffuse it, the beef character comes through directly and boldly. It's also what makes technique essential. Cooked past medium, a flank steak tightens and becomes tough — the lean muscle fibres seize without fat to lubricate them. Hit medium-rare and slice against the grain, and you have one of the most flavourful, most economical steaks in the beef range.
The long, visible grain runs lengthwise along the steak. Slicing perpendicular to that grain — not parallel — shortens the muscle fibres and produces a tender result. Slicing with the grain produces a chewy, stringy one. This is the single most important technique note for flank steak and it applies whether you grill it, pan-sear it, or use it in a marinade application.
How to Cook Flank Steak
Marinade (recommended): The flank's open grain absorbs marinade deeply and quickly — 2–4 hours in an acid-based marinade (lime juice, soy, or red wine vinegar with garlic and oil) tenderises the lean muscle and adds a flavour layer that complements the beef rather than masking it. Overnight produces the deepest penetration.
Grill: High direct heat, preheated to maximum. Pat dry and oil lightly before cooking. Grill 3–5 minutes per side to medium-rare (130–135°F / 54–57°C) depending on thickness — flank steak is thin and cooks quickly. Do not cook past medium. Rest 5 minutes, then slice thinly against the grain at a slight diagonal.
Pan-sear: Screaming-hot cast iron, lightly oiled. 3–4 minutes per side to 130–135°F (54–57°C). Rest and slice as above.
What to Make With Flank Steak
The flank is the correct cut for: beef fajitas (the long grain slices perfectly for strips), carne asada (lime-marinated, grilled, sliced thin over rice and beans), Korean bulgogi (soy-sesame-pear marinade, high heat), Vietnamese beef salad, and any application where thin-sliced, boldly flavoured beef is the point. It also works sliced cold the next day in sandwiches — leftover flank steak outperforms almost any other cut in this application.
Size Guide
| Size | Approximate Weight | Serves |
|---|---|---|
| Small | 600–800g | 2–3 |
| Medium | 800g–1kg | 3–4 |
| Large | 1–1.2kg | 4–5 |
| XL | 1.2–1.4kg | 5–6 |
| Family | 1.4–1.6kg | 6–7 |
Product Details:
- 5 sizes | 600g to 1.6kg
- 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
- Raised without antibiotics, hormones, or steroids
- Aged 21 days | Ships frozen | Delivered right to your door
Our RWA Grass-Fed Beef Standards:
- Raised without antibiotics, hormones, or steroids
- 100% Canadian Angus — born, raised, and finished in Canada
- Raised on grass, finished on grain | No GMOs in feed
- Traceable back to the farm of origin
- Humanely raised
- Sustainable program from conception to consumption
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
What if there is a problem with my order?
We are committed to excellence in customer service and providing the highest quality cuts of meat available. If you’re not completely satisfied with your experience, we'll replace your order or refund your money. E-mail or call us and we guarantee we’ll make it right for you every time! Simply email us at info@berettafarms.com or call us at 416-674-5609 ext 247. Please make sure to include as much order information as possible to help us expedite your concerns.
What is your Refund Policy?
We offer a 100% customer satisfaction guarantee. If you feel you require a refund for any reason contact us and we will make it right.
What is your Cancellation Policy?
If you need to cancel your order at any time please contact us and we will make it right.
Flank Steak: RWA Grass Fed Beef
Frequently Asked Questions