Flank Steak
This single-ingredient flank steak comes from the brand’s Kansas ranch, where cattle graze native pasture and are grain finished on corn and oats. It is vacuum sealed and flash frozen.
Not available yet. We only show numbers printed on the product’s label or its product page, and we couldn’t read them for this product.
Your diet score
Doesn’t change the score abovePick a diet to see if this product fits it, using limits you can change.
Diet profiles v1.1. Defaults come from published guidance; you can change any limit. How the diet score works
Lean, bold, and the most useful steak in the freezer. Flank steak comes from the abdominal muscle, which means it is lean, tight grained and packed with the kind of deep beef flavor that leaner cuts are not supposed to have. It is one flat piece with no bone and almost no waste, it slices into wide handsome pieces, and it stretches further across a table than its weight suggests. How to cook a flank steak High heat, short time, rest it, slice it thin across the grain. Six to eight minutes total on a hot grill or in cast iron, turning once, and pull it
No additives, added sugars, seed oils or flavourings found in the ingredient list.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.