Flank Steak is a cut taken from the underbelly, or the flank, of the cow. It is sometimes used interchangeably with skirt steak but they are different cuts (though the textures are similar).
Flank Steak has a reputation for being tough in texture, partly due to its shape. It has a thick and a thin end, and not a lot of connective tissue and fat, making it easy to overcook. But flank steak can be incredibly tasty with a rich, beefy flavor if prepared properly.
Furthermore, Flank Steaki is one of the healthiest beef cuts—ounce for ounce, a flank steak has fewer calories and more protein than a ribeye or porterhouse. It's one of the great cuts being very lean and with a lot of flavor if you don't overcook it and know how to slice it (across the grain).
Check Out Tips/Ways on Preparing The Flank Cut
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
