Flank Steak from $35/kg - 150-Day Grain-Fed Black Angus - Southern Grain

Flank steak is the cut that rewards a hot grill and a sharp knife. This Southern Grain flank comes from 150-day grain-fed Black Angus, vacuum sealed and delivered chilled from $35/kg. Each piece runs to around 2kg, with roughly 11 pieces to a full box. Marinate it, sear it hard, rest it, then slice thin across the grain for steak sandwiches, tacos, stir fries and sliced steak salads.

Why Choose This Flank Steak

• 150-day grain-fed Black Angus: a long, steady feeding program that builds consistent flavour and even fat cover across every piece.
• Big flavour for the price: flank carries more beef flavour per dollar than almost any other cut, from $35/kg.
• Around 2kg per piece: enough for six to eight generous portions once sliced thin.
• Roughly 11 pieces per full box: buy a single piece for the week, or a full box to portion and freeze.
• Vacuum sealed: every piece is sealed to protect it through the cold chain and give you a long fridge life.
• Halal certified and fully traceable: processed under the Southern Grain program in Australia and AUS-Meat chiller assessed.

Sourced With Care

Southern Grain is a 150-day grain-fed Angus program run under strict quality protocols in Australia. Cattle are fed for a long, steady 150 days, and that length is what gives the program its consistency from box to box. Every cut is fully traceable and AUS-Meat chiller assessed, so what arrives matches what you ordered. We stock the flank because it is one of the few cuts where a lower price per kilo does not mean a lesser eat.

Why 150-Day Grain-Fed Matters

Flank is a hard-working muscle from the abdominal wall, so the feeding program does real work here. A 150-day grain finish lays down fine intramuscular fat and softens the texture of a cut that can otherwise run lean and tough. It also builds the deeper, richer flavour grain-fed beef is known for. The result is a flank that stays juicy under high heat instead of drying out, provided you keep it to medium rare and slice it properly.

Packaging and Storage

Every piece arrives vacuum sealed and chilled in an insulated box. Sealed and held below 4°C, this flank keeps for up to 10 weeks in the fridge. For longer storage, freeze at minus 18°C for up to 12 months. Defrost in the fridge over 24 to 48 hours rather than on the bench, and never refreeze meat once it has thawed. If you have bought a full box, portion what you need and return the rest to the freezer sealed.

Specifications

Pricing and Box Options

Flavour and Texture

Flank delivers one of the most intense beef flavours of any cut. The grain runs long and obvious through the meat, which is exactly why it has to be sliced across it. Cooked to medium rare and rested properly, flank eats tender with a satisfying chew and a deep, almost mineral flavour. It stands up to bold company: chimichurri, charred lime, smoked paprika, a soy and garlic marinade, or a heavy-handed pepper crust. A Shiraz or a cold lager both work.

How to Cook Flank Steak

Flank steak is best cooked fast over very high heat to medium rare, rested for five to ten minutes, then sliced thinly across the grain. It is a lean cut, so the margin between perfect and overdone is narrow. Use a thermometer and pull it early.

On the Grill or BBQ

Pat the surface dry, then season generously or marinate for two to twelve hours. Grill over the hottest part of the fire for three to four minutes per side on a 2cm thick piece. Pull at an internal temperature of 52 to 54°C for medium rare, then rest for five to ten minutes before slicing.

In a Pan

Get a heavy cast iron pan properly hot. Oil the meat rather than the pan. Sear for three minutes per side without moving it, then add butter, garlic and thyme in the last minute and baste. Rest, then slice.

For Stir Fry, Tacos and Sandwiches

Slice the raw flank across the grain into thin strips first, then cook hot and fast for one to two minutes. This is where a full box earns its keep, since a single 2kg piece fills a lot of tortillas.

Pro Tip

Find the grain before you cook, not after. Look at the direction the long fibres run and cut a small nick in one corner so you can still see it once the crust is on. Slicing with the grain instead of across it is the single mistake that makes flank chewy.

Internal Temperatures

We do not recommend taking flank past medium. Beyond that the lean muscle fibres tighten and the cut loses the tenderness that careful slicing gives back.

Perfect For

• Fast weeknight dinners: on and off the heat in under ten minutes.
• Tacos, banh mi and steak sandwiches: sliced thin, it stretches further than any steak of the same weight.
• Meal prep and freezing: portion the box, vacuum seal and freeze for up to 12 months.
• Feeding a crowd without the premium price: big flavour at $35/kg in a full box.

The Carnivore Society Promise

We only stock cuts we would cook at home. This flank is hand selected from the Southern Grain program, sealed within hours of butchery, and shipped chilled across Australia. If you want a cut that eats well above its price on a Friday night grill, add the flank to your cart and let a proper sear and a sharp knife do the rest.

Frequently Asked Questions

What is flank steak?

Flank steak is a lean, long, flat cut taken from the abdominal wall of the animal, just behind the belly. It has a coarse, clearly visible grain and carries a deep, rich beef flavour. Flank suits fast, high-heat cooking and needs to be sliced thinly across the grain to eat tender.

What is flank steak called in Australia?

In Australia flank steak is usually sold simply as flank, or as beef flank. It is a different cut to skirt steak, which comes from the diaphragm. You may also see the French term bavette used for flank and the flap meat sitting beside it, though the two are not always the same muscle.

Is flank steak tender or tough?

Flank is a working muscle, so it is leaner and firmer than a scotch fillet or eye fillet. Cooked to medium rare over high heat and sliced thinly across the grain, it eats tender with a pleasant chew. Overcook it, or slice it with the grain, and it turns tough quickly.

How many people does a piece of flank steak feed?

Each piece weighs around 2kg, which serves roughly six to eight people as a main once sliced. A full box holds around 11 pieces at 20kg to 21.33kg, enough for a large gathering or several months of portioned meals if you freeze what you do not use straight away.

What is the difference between flank steak and skirt steak?

Flank comes from the abdominal wall and is wider, flatter and slightly thicker. Skirt comes from the diaphragm, is longer, thinner and fattier, and cooks even faster. Both have a coarse grain and both need slicing across it. Flank is the better choice when you want thicker slices.

How long does flank steak last in the fridge and freezer?

Vacuum sealed and held below 4°C, this flank keeps for up to 10 weeks in the fridge. Frozen at minus 18°C it keeps for up to 12 months. Defrost in the fridge over 24 to 48 hours before cooking, and never refreeze meat that has already been thawed.

Is Southern Grain flank steak halal?

Yes. Southern Grain beef is halal certified, with processing carried out under approved halal standards. The program is also AUS-Meat chiller assessed and fully traceable, so the origin and handling of each cut can be verified from the processor through to delivery.

Why is flank steak cheaper than other steaks?

Flank is a lean working muscle rather than a premium loin cut, so it costs less per kilo despite carrying more beef flavour than most steaks. Buying it by the box at $35/kg also removes the retail markup, which is why a full box works out well below supermarket steak prices.