Bison - Flank Steak

Description: Bison Flank Steak is a long, flat cut from the abdominal muscles, prized for its intense flavor and grainy texture. Its extreme leanness makes it a favorite for those seeking low-fat, high-flavor meat options in dishes like fajitas or stir-fries.

Cooking Suggestion: Marinate this lean cut for 4-24 hours in soy sauce, lime, and garlic to tenderize. Grill over high heat for 4-5 minutes per side to medium-rare (135°F), slice against the grain thinly, and avoid overcooking to maintain juiciness.