Not finding what you're looking for? We harvest our bison in the fall and it is first come first served. Because of great demand for our 100% grass-fed and finished bison, the items you are looking for may not be available. Do not despair! We will be back with all of our great meat collections in October. Sign up for our newsletter, as we will send an email to our customers when we are back in stock this fall.
Flank steak is taken from the abdominal muscles or lower chest of the bison. French butchers refer to it as bavette, which means "bib".
A relatively long and flat cut, flank steak is used in a variety of dishes including London Broil and as an alternative to the traditional skirt steak. It can be grilled, pan-fried, broiled, or braised.
Marinated, grilled and cut into thin strips, the flank is a great choice for sandwiches, fajitas or tacos.