Wholesale Flank Steak in Chicago
Flank steak is the workhorse cut behind fajitas, London broil, and steak sandwiches across Chicago. It is lean, intensely beefy, and built for high-heat cooking and thin slicing — the cut that delivers big flavor at a lower cost than the premium steaks.
About this
cut
The flank steak comes from the abdominal muscles of the animal, below the loin and sirloin. It is a flat, broad muscle with a pronounced longitudinal grain — which is why it is always sliced across the grain for service. Flank is lean and full-flavored, with a firm, satisfying chew that holds up to marinades and high-heat grilling or broiling.
We cut flank steaks from properly aged beef, trimmed to your spec. They are vacuum-sealed for shelf life and case-packed to your count, so your line always has a consistent product to work with.
Available specs & cuts
Why buy
from IMC
Flank steak is a volume cut — restaurants go through it fast, and consistency matters. We source from trusted Midwestern packers, age the beef properly, and trim every flank to your spec so your fajita station and sandwich line never slow down. Our standing Chicagoland routes mean your flank steaks arrive on your schedule, not ours.
Chicagoland
delivery
Standing routes across Chicago and the near suburbs, with will-call pickup at the West Grand dock. We deliver to Mexican restaurants, sandwich shops, and catering kitchens throughout Chicagoland.
Frequently asked questions
Is flank steak the same as skirt steak?
No. Flank steak comes from the abdominal muscles and is a broad, flat cut with a longitudinal grain. Skirt steak comes from the diaphragm and is thinner, fattier, and more intensely flavored. Both are used for fajitas — tell us which you prefer and we will supply it.
How should flank steak be sliced for service?
Always slice flank steak across the grain, thinly, against the direction of the muscle fibers. This shortens the fibers and makes each bite tender. Slicing with the grain will make even a properly cooked flank steak chewy.
Can you supply flank steak in high volume for a fajita program?
Yes. Flank is a volume cut for us, and we supply restaurants running high-volume fajita, steak sandwich, and London broil programs. Tell us your weekly volume and we will set up a standing delivery schedule.
Add Flank Steak to your quote list.
We will price it and call you back.
