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USDA Select

Flank Steak

    

Planning a dinner party? This cut feeds a few, and its longer shape means everyone can find a part done to their liking. The sky is the limit with marinades and ways to serve this versatile cut, which we've pre-tenderized for your convenience.

Dry aged for 28 days. 

Ships frozen with an average weight of 1.2 lbs.

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Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Grill It

Broil It

Sear It

Cooking Instructions

The flank steak is versatile: good with a simple marinade and sides, delicious in a
burrito or tacos or stacked tall in a steak sandwich. A marinade helps tenderize this lean cut, allowing you to play around with flavors that complement your sides or theme.

An easy and reliable way to cook this cut is in the oven with your broiler. Marinate the flank for one to 24 hours. An hour before you want to cook, get your steak out of the refrigerator to come to room temperature. Preheat your broiler and place the flank steak on an aluminum-lined broiler pan. Broil each side 4-6 minutes depending on the thickness and cook until a thermometer reads 120° F at the thickest part. Rest your steak for 5-10 minutes and slice against the grain.

You can also sear it or grill it and have a delicious dinner on the table fast.

Slickhorn Style: London Broil 

Serve It With: Mashed Potatoes and Balsamic Roasted Sprouts

Pair It With: Cabernet Sauvignon or a British Pale Ale

Field to Table
Ethically Raised