Dry Aged Flank Steak – Tangen Draw

This flavorful, versatile cut of meat can be cooked quickly and to perfection in the oven, skillet, or on the grill. Slightly leaner than skirt steak, flank steak is so easy to prepare that it’s an ideal staple for favorites like steak salad, fajitas, and stir-fry. We love it for its ability to retain tenderness and for its delicious taste when cooked over high heat. Simple enough to be an everyday protein, but with the depth and complexity of flavor only found in grass-finished and dry aged beef. Whichever cooking method you prefer, slice it thinly against the grain for best results.  Portions: We recommend a serving size of .375 lbs per individual, as it optimally provides a gratifying dining experience while promoting a sense of balance and moderation. Alternatively, for individuals with a greater appetite, we propose an .5 lbs

BISON COLLECTION – Tangen Draw

BEEF COLLECTION – Tangen Draw

Dry Aged Bison T-Bone – Tangen Draw

BISON COLLECTION – Tangen Draw

Dry Aged Ribeye Steak – Tangen Draw

BISON COLLECTION – Tangen Draw

Sustainable, Grass Fed Beef and Bison

What spices and seasonings go well on beef steak? - Quora

This somewhat under-appreciated grilling steak, also known as top sirloin cap steak, may be moderate in size but it’s certainly big on flavor. Cut

Dry Aged Coulotte

Dry Aged Flank Steak - Oak Barn Beef

ch3_0

Dry Aged Delmonico – Tangen Draw

BISON COLLECTION – Tangen Draw