Hubbard's Bald Mountain Farm Grassfed Grain Finished Flank Steak - 2 lbs - $28.00

Versatile Premium Cut from Our Vermont Family Farm

Experience the exceptional flavor and versatility of a true farm-to-table flank steak from historic Hubbard's Bald Mountain Farm. This premium 2-pound cut showcases the perfect balance of our grass-fed, grain-finished raising practices—combining the clean flavor of pasture raising with enhanced marbling from our careful finishing program.

What Makes Our Flank Steak Exceptional:

• Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
• Primarily grass-fed on nutrient-rich Vermont pastures
• Finished with grain for optimal flavor development
• Hand-trimmed to remove excess fat while maintaining flavor
• Distinctive grain structure perfect for marinating and grilling
• Exceptionally versatile for diverse culinary applications
• Never treated with hormones or unnecessary antibiotics

Our flank steaks average approximately 2 pounds, offering tremendous value and versatility. This premium cut delivers rich beef flavor with a distinctive texture that shines in a variety of preparations—from simple grilling to marinades, stir-fries, or rolled stuffed preparations.

At Hubbard's Bald Mountain Farm Market, our grassfed, grain-finished approach represents the perfect balance of sustainable raising practices and exceptional eating quality that has sustained our family operation for 140 years.

Cooking Recommendation: For best results, marinate for at least 2 hours, grill to medium-rare (130-135°F), and slice thinly against the grain for maximum tenderness. This cut also shines in fajitas, stir-fries, or marinated and served as London broil.

Value Pricing: At $14/lb for premium, farm-raised flank steak, this represents excellent value compared to specialty butcher shops charging $18-22/lb for similar quality.

What is Flank Steak?

Flank steak comes from the abdominal muscles of the cow, an area that produces lean, flavorful meat with a distinctive grain. While once considered a lesser-known "butcher's cut," flank steak has gained well-deserved popularity for its exceptional flavor, versatility, and value.

The Grass-fed, Grain-finished Difference

Our flank steaks benefit from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances flavor complexity and texture. This balanced approach results in beef that's both healthy and delicious.

Preparation Methods

Flank steak shines with several cooking approaches:

• Grilled: Marinate, grill to medium-rare, and slice thin against the grain
• Fajitas: Slice into strips and quickly sear with peppers and onions
• Stir-fry: Cut across the grain into thin strips for quick-cooking Asian-inspired dishes
• Stuffed & Rolled: Butterfly, fill with stuffing, roll, and roast for an impressive presentation

Yield Information

A 2 lb flank steak will typically serve 4-6 people, depending on preparation method and sides. The lean nature of this cut means minimal shrinkage during cooking.

Storage and Handling

• Keep refrigerated and cook or freeze within 3-5 days of purchase
• Can be frozen for up to 9 months when well-wrapped
• For best results, thaw completely in refrigerator before cooking
• Benefits significantly from marinating for 2-24 hours before cooking