Wagyu Flank Steak

Flank comes from the belly, the rectus abdominis. It is long, flat and lean with a pronounced grain, and it has plenty of beef flavor. Fullblood Wagyu adds marbling to a cut that is usually very lean.

How to cook it: marinate it if you like, thirty minutes to a few hours. Cook it hot and fast on a grill or in cast iron, a few minutes a side, to medium-rare or medium. Rest five minutes, then slice thin across the grain. Slicing it the wrong way is what makes flank chewy.

Good for fajitas, tacos, stir-fry and steak salads.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.