Rare, Prized, and Ready to Sear

There are only two whole flank steaks per cattle—making this one of the most sought-after cuts in the entire animal. Ours comes from Wanderer cattle raised on free-range pasture and barley, for flavor that’s deep, clean, and consistently tender.

Perfect for grilling, marinating, and slicing for fajitas, this cut is easy to work with and even easier to crave.

Why You’ll Love It:

• Exceptional Versatility
  Marinate and throw it on the grill, sear it hot and fast, or slice it thin for tacos, stir-fries, or fajitas—this cut plays well with bold flavors and high heat.

• Prized Rarity
  Only two whole flanks per steer—making this a high-demand cut you’ll want to keep in rotation while it’s available.

• Perfect Texture
  Long, uniform grain and rich marbling create that perfect chewy-but-tender bite, ideal for soaking up spice and char.

• Avg 40–44oz – generously portioned and ideal for slicing and sharing

The Wanderer Difference

This is barley-fed beef, redefined. Wanderer cattle enjoy a balanced diet of natural pasture and barley via a low-stress, free-range mobile feeding system—no feedlots, no confinement, just open skies and open fields.

Barley-Fed Benefits:

• Enhanced marbling and richness

• Naturally juicy and tender texture

• Loved by chefs around the world for reliable, clean flavor

Free-Range Ethos:

• Cattle roam freely, never confined

• Designed for high animal welfare and year-round quality

• Farmers can maintain beef excellence—even during droughts or seasonal stress

This system produces premium, consistent beef that rivals high-end feedlot programs—without sacrificing ethics or flavor.

Serving Suggestions:

• Grill hot, slice across the grain, and pile into blistered tortillas with lime, pickled onion, and charred jalapeño

• Marinate in citrus, garlic, and soy for Asian-inspired skewers or seared slices

• Cook medium-rare, rest, and top with chimichurri or herb butter