What Is Beef Flank?

Beef flank is a primal cut from the lower belly of the cow, known for its lean texture and bold, beefy flavor. Popular in cuisines worldwide, the flank is prized for its versatility in grilling, marinating, and stir-frying. With proper preparation, this economical cut can deliver tender, flavorful results, making it a favorite for everything from fajitas to Asian-inspired dishes.

Although it’s often overlooked in favor of more tender cuts, beef flank stands out as a culinary powerhouse for those willing to embrace its unique characteristics.

Where Does the Beef Flank Come From?

The flank is located along the belly of the cow, directly beneath the loin and in front of the hind legs. As a well-exercised muscle, the flank contains little fat and abundant muscle fibers. This gives it its signature chewy texture, which benefits from slicing against the grain and proper marination or cooking techniques.

Popular Cuts from Beef Flank

Beef flank is typically sold as a whole, flat cut, but it is also the source of some specific dishes and styles of preparation:

Flank Steak: A long, flat cut known for its intense beef flavor, ideal for grilling or searing after marinating.
London Broil: While not a specific cut, London broil often refers to marinated flank steak cooked and sliced thinly.
Stir-Fry Strips: Flank steak is frequently sliced thinly and used in stir-fry dishes, where its bold flavor pairs well with vibrant sauces and vegetables.

How to Cook Beef Flank

Cooking beef flank requires care to maximize tenderness and bring out its rich flavor. Here are some popular methods:

Grilling: Flank steak is a grill favorite. Cook quickly over high heat to medium-rare and slice thinly against the grain to ensure tenderness.
Marinating: Because of its lean structure, flank steak benefits from marinades that tenderize the meat and infuse it with flavor.
Stir-Frying: Thinly sliced flank steak cooks quickly in a hot wok, making it a perfect choice for stir-fry dishes with bold, savory sauces.
Braising: Flank can also be braised for tender, flavorful results in dishes like roulades or stews.

What Is High-End Beef Flank?

High-end beef flank refers to premium-quality flank steak sourced from well-marbled or pasture-raised beef. While flank is generally considered an economical cut, high-end options provide elevated flavor, tenderness, and sustainability.

What Makes Beef Flank High-End?

Superior Quality: High-end flanks, such as those from Wagyu or heritage breeds, feature finer marbling and more delicate textures than conventional flank steak.
Ethical Sourcing: Grass-fed and pasture-raised cattle produce flank steaks with robust, natural flavors and a commitment to sustainable farming practices.
Enhanced Preparation: Premium flank cuts are often expertly trimmed and packaged for consistent results in the kitchen.

Why Choose High-End Beef Flank?

High-end flank steak is perfect for home chefs who appreciate the bold flavor of this cut but want a more refined dining experience. Whether grilled, seared, or stir-fried, these premium cuts offer a luxurious take on a classic favorite. While they may cost more than standard flank—ranging from $10–$20 per pound—they’re worth the investment for the superior quality.

How to Find High-End Beef Flank

Interested in sourcing premium flank steak? Sign up for our newsletter to discover trusted farms and suppliers offering high-end beef flank and other exceptional cuts. From grass-fed options to specialty Wagyu, we’ll connect you with the finest beef for your table.

Is Beef Flank Right for You?

Beef flank is a versatile, flavorful cut that works well in a variety of dishes, from sizzling fajitas to hearty stir-fries. Its lean texture and bold flavor make it a popular choice for budget-conscious cooks and culinary adventurers alike. For those looking to elevate their meals, high-end beef flank offers exceptional quality with the same beloved characteristics.

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