Cattlemen s Flank Steak Texas Style, 9 Ounces, 6 Per Case

Cattlemen s Flank Steak Texas Style delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Fajita nights: Slice thin against the grain and serve with peppers, onions, and warm tortillas for classic Tex-Mex fajitas.
Steak salads and grain bowls: Sear to medium-rare, slice thin, and lay over mixed greens, rice bowls, or quinoa for a protein-forward entree.
Sandwich builds: Layer thin-cut strips on hoagie rolls, ciabatta, or flatbread with chimichurri, caramelized onions, or pepper jack for hearty steak sandwiches.
Taco and quesadilla filling: Chop seared strips into small pieces and fold into soft tacos or pressed quesadillas with fresh salsa and cotija.

Who Would Benefit

• Restaurant and foodservice operators running steak-focused entrees or weekly specials
• Caterers building fajita bars, taco stations, or carved-steak buffets
• Meal-prep cooks portioning individual proteins for batch cooking
• Home cooks who want pre-seasoned, ready-to-cook flank without marinating from scratch

Product Highlights

• Pre-seasoned Texas Style with pepper, garlic, and smoky notes; no additional marinade required
• 9-ounce individual portions for consistent sizing and even cooking
• 6 per case for predictable ordering and inventory counts
• Flank cut ideally suited for high-heat searing and thin-slice serving
• From Cattlemen’s Select, a brand rooted in Southern beef tradition

Preparation & Use

Thaw overnight in refrigeration or under cold running water. For best results, sear over high heat, 3 to 4 minutes per side for medium-rare. Let rest 5 minutes, then slice thin against the grain at a slight angle. Flank tightens past medium; avoid overcooking if tender slices are the goal. Leftovers hold well refrigerated for up to 3 days and reheat gently in a skillet or microwave for sandwich and salad applications.

Merchandising Ideas

Display alongside fresh peppers, onions, and tortilla packs in a fajita-themed endcap. Cross-merchandise with chimichurri, steak sauce, and seasoned butter in the condiment aisle. Promote as a weekly fajita or steak-night feature with bundled pricing on sides and rolls.