Very tender cut from thigh.  Similar to beef flank steak.  Great for grilled or pan-seared steak, kebabs, and fajita steak strips.  The flat filet is unique in that it has a thin layer of fat on top which adds to the taste and moisture.  Select cuts ranging from 6 oz to 18 oz. Also, try our new Fajita Marinated Emu Flat Filet!

COMES FROZEN - MAY PARTIALLY THAW DURING TRANSIT
(Read the USDA Guidance on refreezing partially thawed meat.)

COOKING TIPS

• Seasoning: go simple (olive oil, salt, pepper), use a dry rub, or use a marinade
• For optimal flavor and consistency, grill (or pan-sear) to an internal temperature of 125-130F degrees (medium-rare). Then wrap it in foil and let it rest for 5 to 10 minutes. This will allow it to continue to cook in its own juices.

SUGGESTED RECIPE (click the picture for details)

NUTRITION

Source: USDA FoodData Central