Venison Flank Steaks

Bursting with rich savory flavor, the venison flank is an often overlooked but wonderfully tasty portion that’s brimming with taste. Masterfully butchered, each of our venison flanks is carefully hand-trimmed with all exterior gristle, fat, and silver skin removed. Prep-work for this piece is practically non-existent, allowing you to cook with and enjoy the flavor of this exquisite venison even sooner.

The flank is always one of the most flavorful portions of any animal, thanks to the fact that it is heavily used. While this non-stop activity makes the portion tough, it also imbues it with a deep and complex flavor, and when prepared correctly, can yield up some of the most delicious results. Because of its large grain and tendency to be tough, the flank steak is best when marinated and quickly cooked over high, dry heat, then sliced against the grain to help cut through those fibers and further tenderize the meat before serving. A classic addition to tacos, fajitas, or Korean bulgogi, cook this cut fast and hot and enjoy the delicious flavor of our gourmet venison from Broadleaf.

Sourced from the lush green pastureland of New Zealand, Broadleaf sources sustainable venison that is raised in a natural and wholesome environment and fed a clean diet that never contains any herbicides, pesticides, or other chemical ingredients. Carefully harvested in a stress-free environment and hand cleaned and portioned, every part of the process of raising these deer is carefully attended to, resulting in superior meat with excellent taste and texture that will elevate the quality of your cooking!