Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. It’s a flavourful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly.
Due to flank steak’s low fat content, it does not need to be trimmed. It can be seasoned simply with salt and pepper or your favorite meat rub, and typically requires additional tenderizing in order to achieve the best flavour. This can be done by hand with a meat tenderizing mallet, chemically using an acidic marinade, or by cooking the steak “low and slow”.
Rest cooked steak for at least five minutes before serving, and slice thinly against the grain, preferably at a 45-degree angle, for the best texture. Slicing with the grain will result in an unpleasantly chewy steak.
One Piece Aprx. 14 ox
We dry age our beef for a minimum of 14 days (the Flank Steak is removed before dry aging). All of our meat is humanely handled and inspected in facilities licensed by the province of Alberta.
Gemstone Grass Fed Beef is the fourth generation Doerksen family farm raising grass-fed, family-owned, ethically-raised, grass-finished premium Alberta beef without added hormones, antibiotics, and GMO’s. Their vision supplies a trusted nutritious source of grass-fed beef to their community, and their approach to raising cattle is rooted in family values, respect for the land, and stewardship of their livestock. Gemstone provides nutritious products from healthy, happy animals raised on rich Alberta prairie soil in the grasslands of Gem, Alberta.