Bison flank steak is a lean, grainy cut with big flavor — best marinated, grilled hot, and sliced thin against the grain.
Where Bison Flank Comes From
The flank is the lower belly of the bison, behind the plate.
Popular Cuts from Bison Flank
- Flank steak
How to Cook Bison Flank
- Marinate for tenderness
- Grill hot and fast
- Stir-fry thin slices
- Slice against the grain; serve medium-rare
Bison flank is part of the bison primals. Find a ranch selling bison direct near you.
Frequently Asked Questions
How do you cook bison flank steak?
Marinate it, grill it hot and fast to medium-rare, then slice thin against the grain. Overcooking makes this lean cut chewy.
Is bison flank steak tough?
It is lean with a strong grain, so it can be chewy if overcooked or sliced wrong. Keep it medium-rare and slice across the grain.
What is bison flank good for?
Fajitas, stir-fries, and thin-sliced grilled steak — anywhere you would use beef flank, but cooked a touch less.