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Flank Steak - A lean, muscular, and flavourful steak cut from the abdominal muscles or lower chest – commonly braised, or marinated before grilling or searing to help break down and tenderize the muscle tissue.
Our beef is wet-aged for tenderness, then vacuum-sealed and flash-frozen for quality and freshness.
Grass-fed steaks are ideal cooked rare to medium rare - if you prefer a more well-done steak, cook on a stove top with plenty of liquids to replace the fat, since grass-fed beef is much leaner!
100% grass-fed beef from start to finish: pasture raised with no pesticides, no hormones, no antibiotics, and sourced from local farmers within 100 miles.