The most famous of the flank steaks - packed with flavour and surprisingly tender. Cook very, very hot until just done, rest and slice across the grain.
Our cattle eat nothing but grass, never tainted with chemicals, antibiotics or hormones. This produces a deep, rich flavoured beef, speckled with the uniquely yellow fat of a truly grass fed animal.
Dry-aged for 14 to 21 days in our on-farm butchery.