Lean, flavorful, and made for marinade. Flank steak comes from the belly, and it’s one long, flat muscle with a pronounced grain running across it. Very little fat, big beef flavor. It’s the classic London broil cut and it’s hard to beat sliced over a salad or rolled into fajitas.

How to cook it: Marinate a few hours if you have time. Grill hot and fast — 4 to 5 minutes a side, medium-rare, no further. Rest it a full 10 minutes, then slice thin across the grain. Slicing it right is the whole game with flank.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.