Cattlemen's Select
Cattlemen's Flank Steak Texas Style, 9 Ounces, 6 Per Case
- 6 per case
- 9 ounces
- Meat, Poultry & Seafood
Pre-seasoned with a bold Texas Style blend of pepper, garlic, and smoke, Cattlemen’s Select Flank Steak is ready for the grill or skillet straight from the thaw. Each 9-ounce portion delivers consistent sizing for even cooking, and six per case keeps foodservice ordering simple. Slice thin against the grain for fajitas, steak salads, sandwiches, or taco filling.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| UPC | 044900302262 | |
| GTIN | 80044900302266 | |
| SKU | 685014 | |
| Category | Meat, Poultry & Seafood |
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
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
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.
