Meat
Flank
Bison flank is the flat, coarse-grained abdominal muscle—full of longitudinal fibres that chew tough if carved with the grain. Flavour is bold and cleanly beefy-sweet, with less fat than beef flank, so a marinade of acid, salt, and oil both seasons and helps surface browning without masking the meat. Grill or broil hot and fast to medium-rare, rest, then slice very thin against the grain for fajitas, salads, or stir-fries. Alternatively braise whole until shreddable for sandwiches. Skipping the cross-grain cut turns an excellent piece into stringy work for the jaw.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.92 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.2 mg
- Sodium 63 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 57 g
- Energy 205 kcal
- Water 57 g
- Protein 22.6 g
- Fat 12.5 g
- Saturated Fat 4.92 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.52 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 358 mg
- Major Minerals 357 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.52 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Flank of Bison: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Camp cooks grilled thin bison belly strips over open coals after large harvests.
Southwestern restaurants adapted fajita techniques to lean bison flank.
Meal-kit and butcher boxes popularised marinated bison flank for weeknight grills.