A super tasty steak that shines when you marinate it and cook it up fast over high heat. Our 100% grass-fed flank steak is super lean, but also extremely flavorful. While it’s often overlooked for its tough texture, it’s great for stir-fry's and marinating for fajitas.
*Steak weights may vary by up to half a pound (±0.5 lbs) due to processing.
Need the Nitty Gritty Details?
Flank steak tastes best when marinated to make it more tender and flavorful. Try a mix of tamari or coconut aminos, red wine vinegar, lemon juice, Worcestershire sauce, and garlic for a great marinade.
Our cows are NEVER supplemented with grain feed. Our goal is to raise the healthiest and happiest animals possible!
Our beef cows are Black Angus.
How long is the beef aged?
Our beef is dry aged (or hung) for 10 days.
What part of the cow does the flank steak come from?
Flank steak is the piece of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter.
Why should my steak be room temp before cooking?
Bringing meat to room temperature before cooking, especially thicker cuts, promotes more even cooking and a juicier, more tender result.
Do your cows get mRNA vaccines?
Nope! At Miller's, it's a hard no for mRNA vaccines. None of our animals have or will get them. While we're on the topic, none of our farmers vaccinate their animals at all!
OUR MISSION is to be an amazing and reliable source for farm direct, nutrient dense food.
OUR VISION is to end sickness by enhancing health, nutrition, and happiness.
OUR PURPOSE is to inspire a generation of healthy children and reduce healthcare costs.
Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566
Contact us. Send a note to hello@millersbiofarm.com. Call us at (717) 786-7895.
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