Flank Steak

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. Approx. 3/4 lb.




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