Another highly underrated cut. The flank steak. French butchers refer to it as bavette. Flank steaks are commonly referred to as one of the tougher cuts, requiring hours of marinades. You'll be surprised how tender the Morgan Ranch Beef is. We take it out of the freezer, place in water for 1 hours and cook it straight on the skilled with sea salt and freshly ground pepper. Full of flavor and tender. For best results cook to medium rare only. Flank steaks are great for a healthy garden steak salad.
American Purebred Wagyu from the Morgan Ranch is America's finest gourmet beef. Award-winning for taste, tenderness, and sustainability. Free of hormones, antibiotics, and steroids. Free-range pasture-raised with love and care by the Morgans in the heart of Nebraska. Preferred by first class steak houses and several Michelin starred establishments worldwide. All images are real images from the family ranch.
||1 pack contains 1 steak
||Approx. 450g (1lbs.)
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 24h
In ice-water: approx. 1h
||Cast-Iron Skillet, Fry Pan or Grill
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||London broil, Bavette, Arrachera,
||30 days wet-aged
||Individually vacuum packed
About Morgan Ranch Beef
" ... Morgan Ranch wins Best Value - literally melted in the mouth. In fact, you could use a butter knife to cut them ... " - Wall Street Journal
“It’s a flavor that really stands out from anything most people would have had before. And that comes from not just the meat itself but the entire environment.” - Morgan
“The wine guys call it terroir and you notice that in the beef .... deep, rich flavor that you only really get from Wagyu genetics.” - Morgan
✔ No factory farming! Humanely raised and treated with respect.
✔ No growth hormones, antibiotics or steroids used - ever!
✔ Free-range pasture raised and grass-fed on massive land, finished on 100% vegetarian feeding for taste, tenderness and marbling.
✔ One farm, one family, one importer - 100% traceability from farm to fork.
✔ Known as Purebred American Wagyu in the US. (Due to regulations only sold as American Beef in Japan.)
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care.
✔ Preferred by over 70 top-class gourmet restaurants in Europe, USA and Japan, including Michelin-starred ones.
✔ Morgan Ranch Beef won awards for sustainability, taste and tenderness in the US and Germany.
✔ Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
✔ Amazingly flavorful, tender and juicy.
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef. View breeding certificate
Morgan Ranch - Read more about the ranch
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
Instructions & Cooking Tips
Completely defrost and open package. Let steak breathe for 15 minutes. Pat dry with paper towel.
Simply season with high quality sea salt and freshly ground pepper. Use either olive oil or high quality non-salted butter for fry-pan cooking.
The flank steak needs to be cooked slowly. Use only low heat - not too low, you need to hear it sizzle.
TFlip often, every 3 minutes to make sure it cooks evenly.
Once slightly firm to the touch or when internal temperature reaches 50 degrees Celsius (130 degrees Fahrenheit) turn off the heat and move the steak to a cutting board. Let it rest for 5 minutes.
Prepare slices of lemon, better: lime. We used italian parsley as garnish and flavor.
Make sure to slice against the grain (against the lines) for tenderness and better appearance. Sprinkle with lemon and sea salt. Optional: garnish with finely chopped fresh parsley.
EEnjoy while still warm for best experience.