Also referred to by French butchers as the bavette , the flank steak is tender and juicy, cut from the belly of the steer. Simply sear in a pan or on the grill for a few minutes on each side. Rest, carve, and serve!

This beef grades three levels above prime! Akaushi beef is the Japanese Red Cow, a national treasure in Japan. Through a loophole in the Trade Act of 1992, three bulls and eight cows left Japan in a custom equipped Boeing 747 for the Texas heartland where they are still treated like a treasure to this day. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world.

• Humanely raised
• Antibiotic and hormone free
• Heritage breeds have more marbling resulting in more tender and juicy meat