{"product_id":"flank-steak-150-day-grain-fed-black-angus-southern-grain","title":"Flank Steak from $35\/kg - 150-Day Grain-Fed Black Angus - Southern Grain","description":"\u003cp\u003eFlank steak is the cut that rewards a hot grill and a sharp knife. This Southern Grain flank comes from 150-day grain-fed Black Angus, vacuum sealed and delivered chilled from \u003cstrong\u003e$35\/kg\u003c\/strong\u003e. Each piece runs to around \u003cstrong\u003e2kg\u003c\/strong\u003e, with roughly \u003cstrong\u003e11 pieces to a full box\u003c\/strong\u003e. Marinate it, sear it hard, rest it, then slice thin across the grain for steak sandwiches, tacos, stir fries and sliced steak salads.\u003c\/p\u003e\n\u003ch2\u003eWhy Choose This Flank Steak\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e150-day grain-fed Black Angus:\u003c\/strong\u003e a long, steady feeding program that builds consistent flavour and even fat cover across every piece.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBig flavour for the price:\u003c\/strong\u003e flank carries more beef flavour per dollar than almost any other cut, from $35\/kg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAround 2kg per piece:\u003c\/strong\u003e enough for six to eight generous portions once sliced thin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoughly 11 pieces per full box:\u003c\/strong\u003e buy a single piece for the week, or a full box to portion and freeze.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVacuum sealed:\u003c\/strong\u003e every piece is sealed to protect it through the cold chain and give you a long fridge life.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHalal certified and fully traceable:\u003c\/strong\u003e processed under the Southern Grain program in Australia and AUS-Meat chiller assessed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSourced With Care\u003c\/h2\u003e\n\u003cp\u003eSouthern Grain is a 150-day grain-fed Angus program run under strict quality protocols in Australia. Cattle are fed for a long, steady 150 days, and that length is what gives the program its consistency from box to box. Every cut is fully traceable and AUS-Meat chiller assessed, so what arrives matches what you ordered. We stock the flank because it is one of the few cuts where a lower price per kilo does not mean a lesser eat.\u003c\/p\u003e\n\u003ch2\u003eWhy 150-Day Grain-Fed Matters\u003c\/h2\u003e\n\u003cp\u003eFlank is a hard-working muscle from the abdominal wall, so the feeding program does real work here. A 150-day grain finish lays down fine intramuscular fat and softens the texture of a cut that can otherwise run lean and tough. It also builds the deeper, richer flavour grain-fed beef is known for. The result is a flank that stays juicy under high heat instead of drying out, provided you keep it to medium rare and slice it properly.\u003c\/p\u003e\n\u003ch2\u003ePackaging and Storage\u003c\/h2\u003e\n\u003cp\u003eEvery piece arrives vacuum sealed and chilled in an insulated box. Sealed and held below 4°C, this flank keeps for \u003cstrong\u003eup to 10 weeks in the fridge\u003c\/strong\u003e. For longer storage, freeze at minus 18°C for \u003cstrong\u003eup to 12 months\u003c\/strong\u003e. Defrost in the fridge over 24 to 48 hours rather than on the bench, and never refreeze meat once it has thawed. If you have bought a full box, portion what you need and return the rest to the freezer sealed.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpec\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eDetail\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eApproximately 2kg per piece. Full box approximately 20kg to 21.33kg, around 11 pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eFlank (beef flank steak, from the abdominal wall)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eBlack Angus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFeed program\u003c\/td\u003e\n\u003ctd\u003e150-day grain-fed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eAUS-Meat chiller assessed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum sealed, delivered chilled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of origin\u003c\/td\u003e\n\u003ctd\u003eAustralia (Southern Grain program)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eBelow 4°C refrigerated, minus 18°C frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eUp to 10 weeks refrigerated sealed, 12 months frozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eNone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAccreditation\u003c\/td\u003e\n\u003ctd\u003eHalal certified, 100% traceable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003ePricing and Box Options\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOption\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSingle piece\u003c\/td\u003e\n\u003ctd\u003e2.00kg\u003c\/td\u003e\n\u003ctd\u003e$45\/kg\u003c\/td\u003e\n\u003ctd\u003e$90\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHalf box\u003c\/td\u003e\n\u003ctd\u003e10.00kg\u003c\/td\u003e\n\u003ctd\u003e$40\/kg\u003c\/td\u003e\n\u003ctd\u003e$400\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFull box (currently in stock)\u003c\/td\u003e\n\u003ctd\u003e21.33kg, 11 pieces\u003c\/td\u003e\n\u003ctd\u003e$35\/kg\u003c\/td\u003e\n\u003ctd\u003e$746\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFull box\u003c\/td\u003e\n\u003ctd\u003e20.00kg\u003c\/td\u003e\n\u003ctd\u003e$35\/kg\u003c\/td\u003e\n\u003ctd\u003e$700\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDouble box\u003c\/td\u003e\n\u003ctd\u003e40.00kg\u003c\/td\u003e\n\u003ctd\u003e$33\/kg\u003c\/td\u003e\n\u003ctd\u003e$1,320\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFlavour and Texture\u003c\/h2\u003e\n\u003cp\u003eFlank delivers one of the most intense beef flavours of any cut. The grain runs long and obvious through the meat, which is exactly why it has to be sliced across it. Cooked to medium rare and rested properly, flank eats tender with a satisfying chew and a deep, almost mineral flavour. It stands up to bold company: chimichurri, charred lime, smoked paprika, a soy and garlic marinade, or a heavy-handed pepper crust. A Shiraz or a cold lager both work.\u003c\/p\u003e\n\u003ch2\u003eHow to Cook Flank Steak\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFlank steak is best cooked fast over very high heat to medium rare, rested for five to ten minutes, then sliced thinly across the grain.\u003c\/strong\u003e It is a lean cut, so the margin between perfect and overdone is narrow. Use a thermometer and pull it early.\u003c\/p\u003e\n\u003ch3\u003eOn the Grill or BBQ\u003c\/h3\u003e\n\u003cp\u003ePat the surface dry, then season generously or marinate for two to twelve hours. Grill over the hottest part of the fire for three to four minutes per side on a 2cm thick piece. Pull at an internal temperature of 52 to 54°C for medium rare, then rest for five to ten minutes before slicing.\u003c\/p\u003e\n\u003ch3\u003eIn a Pan\u003c\/h3\u003e\n\u003cp\u003eGet a heavy cast iron pan properly hot. Oil the meat rather than the pan. Sear for three minutes per side without moving it, then add butter, garlic and thyme in the last minute and baste. Rest, then slice.\u003c\/p\u003e\n\u003ch3\u003eFor Stir Fry, Tacos and Sandwiches\u003c\/h3\u003e\n\u003cp\u003eSlice the raw flank across the grain into thin strips first, then cook hot and fast for one to two minutes. This is where a full box earns its keep, since a single 2kg piece fills a lot of tortillas.\u003c\/p\u003e\n\u003ch3\u003ePro Tip\u003c\/h3\u003e\n\u003cp\u003eFind the grain before you cook, not after. Look at the direction the long fibres run and cut a small nick in one corner so you can still see it once the crust is on. Slicing with the grain instead of across it is the single mistake that makes flank chewy.\u003c\/p\u003e\n\u003ch3\u003eInternal Temperatures\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDoneness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003ePull temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eFinal temperature after resting\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRare\u003c\/td\u003e\n\u003ctd\u003e48°C\u003c\/td\u003e\n\u003ctd\u003e52°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium rare (recommended)\u003c\/td\u003e\n\u003ctd\u003e52 to 54°C\u003c\/td\u003e\n\u003ctd\u003e55 to 57°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003ctd\u003e57°C\u003c\/td\u003e\n\u003ctd\u003e60°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cp\u003eWe do not recommend taking flank past medium. Beyond that the lean muscle fibres tighten and the cut loses the tenderness that careful slicing gives back.\u003c\/p\u003e\n\u003ch2\u003ePerfect For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFast weeknight dinners:\u003c\/strong\u003e on and off the heat in under ten minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTacos, banh mi and steak sandwiches:\u003c\/strong\u003e sliced thin, it stretches further than any steak of the same weight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeal prep and freezing:\u003c\/strong\u003e portion the box, vacuum seal and freeze for up to 12 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeeding a crowd without the premium price:\u003c\/strong\u003e big flavour at $35\/kg in a full box.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eThe Carnivore Society Promise\u003c\/h2\u003e\n\u003cp\u003eWe only stock cuts we would cook at home. This flank is hand selected from the Southern Grain program, sealed within hours of butchery, and shipped chilled across Australia. If you want a cut that eats well above its price on a Friday night grill, add the flank to your cart and let a proper sear and a sharp knife do the rest.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eWhat is flank steak?\u003c\/h3\u003e\n\u003cp\u003eFlank steak is a lean, long, flat cut taken from the abdominal wall of the animal, just behind the belly. It has a coarse, clearly visible grain and carries a deep, rich beef flavour. Flank suits fast, high-heat cooking and needs to be sliced thinly across the grain to eat tender.\u003c\/p\u003e\n\u003ch3\u003eWhat is flank steak called in Australia?\u003c\/h3\u003e\n\u003cp\u003eIn Australia flank steak is usually sold simply as flank, or as beef flank. It is a different cut to skirt steak, which comes from the diaphragm. You may also see the French term bavette used for flank and the flap meat sitting beside it, though the two are not always the same muscle.\u003c\/p\u003e\n\u003ch3\u003eIs flank steak tender or tough?\u003c\/h3\u003e\n\u003cp\u003eFlank is a working muscle, so it is leaner and firmer than a scotch fillet or eye fillet. Cooked to medium rare over high heat and sliced thinly across the grain, it eats tender with a pleasant chew. Overcook it, or slice it with the grain, and it turns tough quickly.\u003c\/p\u003e\n\u003ch3\u003eHow many people does a piece of flank steak feed?\u003c\/h3\u003e\n\u003cp\u003eEach piece weighs around 2kg, which serves roughly six to eight people as a main once sliced. A full box holds around 11 pieces at 20kg to 21.33kg, enough for a large gathering or several months of portioned meals if you freeze what you do not use straight away.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between flank steak and skirt steak?\u003c\/h3\u003e\n\u003cp\u003eFlank comes from the abdominal wall and is wider, flatter and slightly thicker. Skirt comes from the diaphragm, is longer, thinner and fattier, and cooks even faster. Both have a coarse grain and both need slicing across it. Flank is the better choice when you want thicker slices.\u003c\/p\u003e\n\u003ch3\u003eHow long does flank steak last in the fridge and freezer?\u003c\/h3\u003e\n\u003cp\u003eVacuum sealed and held below 4°C, this flank keeps for up to 10 weeks in the fridge. Frozen at minus 18°C it keeps for up to 12 months. Defrost in the fridge over 24 to 48 hours before cooking, and never refreeze meat that has already been thawed.\u003c\/p\u003e\n\u003ch3\u003eIs Southern Grain flank steak halal?\u003c\/h3\u003e\n\u003cp\u003eYes. Southern Grain beef is halal certified, with processing carried out under approved halal standards. The program is also AUS-Meat chiller assessed and fully traceable, so the origin and handling of each cut can be verified from the processor through to delivery.\u003c\/p\u003e\n\u003ch3\u003eWhy is flank steak cheaper than other steaks?\u003c\/h3\u003e\n\u003cp\u003eFlank is a lean working muscle rather than a premium loin cut, so it costs less per kilo despite carrying more beef flavour than most steaks. Buying it by the box at $35\/kg also removes the retail markup, which is why a full box works out well below supermarket steak prices.\u003c\/p\u003e","brand":"Southern Grain","offers":[{"title":"In Stock 21.33 KG (Full Box 11 Pieces) - $35\/kg","offer_id":47313039622198,"sku":null,"price":746.0,"currency_code":"AUD","in_stock":true},{"title":"2.00 KG (Single piece $10\/kg more) - $45\/kg","offer_id":47313039654966,"sku":null,"price":90.0,"currency_code":"AUD","in_stock":true},{"title":"10.00 KG (Half box $5\/kg more) - $40\/kg","offer_id":47313039687734,"sku":null,"price":400.0,"currency_code":"AUD","in_stock":true},{"title":"20.00 KG (Full box) - $35\/kg","offer_id":47313039720502,"sku":null,"price":700.0,"currency_code":"AUD","in_stock":true},{"title":"40.00 KG (Double box $2\/kg less) - $33\/kg","offer_id":47313039753270,"sku":null,"price":1320.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0654\/7859\/0518\/files\/Flankfrom150-DayGrain-FedBlackAngus-SouthernGrain1.png?v=1787983781","url":"https:\/\/www.carnivoresociety.com.au\/products\/flank-steak-150-day-grain-fed-black-angus-southern-grain","provider":"Carnivore Society","version":"1.0","type":"link"}