USDA Certified Organic Flat Steak Box
Our 100% grass-fed, USDA Certified Organic Flat Steak Box consists of four different types of steak (8 total steaks) — all of which are commonly used for fajitas, but can be used to make a wide variety of dishes! The four types of steak included in this box are: Hanger steak, Flank steak, Skirt steak, and Bavette steak. As always, we source all of our products from our family ranch (Rocker 3 Ranch) located in Madras, Oregon.
What’s included in the USDA Certified Organic Flat Steak Box: 8 steaks total
- Hanger Steak:
- (x1) – 1.0+lbs
- Skirt Steak:
- (x2) – 1-1.49lbs
- (x1) – 1.5+lbs
- Flank Steak:
- (x1) – 1.5+lbs
- Bavette Steak:
- (x1) – 1-1.39lbs
- (x2) – 1.4+lbs
Hanger Steak: This cut of beef is sometimes referred to as the “butcher’s secret” because it is often difficult to find in grocery stores– this is largely due to the fact that each animal only yields one hanger steak, so they generally sell out quick! The hanger steak is cut from the plate, and gets its name because it “hangs” from the diaphragm of the animal. This particular cut of beef is well marbled, full of flavor, and is the most tender of the 4 steaks included in this box. Hanger steaks are perfect for serving with a side of greens and potatoes/pasta. Best cooked to an internal temperature of 135 degrees Fahrenheit for a perfect medium rare finish.
Flank Steak: This cut comes from the abdominal muscle (located below the loin), which is a very regularly used muscle – causing the flank steak to be the leanest of the 4 cuts included in this box. Don’t let the leanness fool you, though– flank steak is delicious and tender when prepared and sliced correctly. We recommend marinating for a minimum of 12 hours and cooking to an internal temp of 135F for a perfect medium rare finish, then (and possibly most importantly) slicing thinly across the grain at a slight angle. Perfect for fajitas, sandwiches, steak salads, and so much more!
Skirt Steak: This steak is cut from the same region of the animal (the plate) as the hanger steak. While it is cut from the same region, the specific muscle the skirt steak is cut from is more commonly used than the muscle the hanger steak comes from, thus creating more connective tissue within the meat, and overall, a tougher cut. However, there is slightly more inter-muscular fat on a skirt steak than there is on a hanger steak, which helps lock in moisture and increases in tenderness as the fat renders throughout the cooking process. Since the skirt steak is a thinner cut, we recommend low-time on high heat in order to get a nice outside crust without overcooking the inside. We recommend cooking to an internal temperature of 135F and slicing thinly across the grain at a slight angle. We recommend marinating for a minimum of 24 hours to allow the marinade to penetrate both the meat & fat within.
Bavette Steak: Likely the least familiar to the average consumer, the bavette steak is similar in taste & texture to a flank or skirt steak, and is sometimes referred to as a “flap steak”. The Bavette steak is cut from the bottom sirloin, adjacent to the flank. Because of the closely related location on the animal, and the similarities in taste/texture, bavette steak and flank steak are often mistaken for each other. Each animal only yields 3-4lbs of bavette steak, which is another large contributing factor to why many people have never heard of this cut. We recommend cooking bavette steak in a similar fashion as a skirt or flank steak — low-time over high heat, cooked to an internal temperature of 135F, and sliced thinly across the grain at a slight angle. Bavette steak is the perfect substitute for any of your favorite skirt/flank steak recipes.
There’s no real secret to cooking our beef, however it is important to know that the American Grassfed Association says this: “Grass-fed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.”
|Steak Doneness||Remove from grill temp.||Final cooked temp.|
|Rare||125ºF||130ºF – 135ºF|
|Medium-rare||130ºF||135ºF – 140ºF|