Our Wagyu Flat Iron Is Rich In Flavor And Sweetness, With A Unique Texture And Tender Mouthfeel!

This Wagyu Flat Iron Steak has a nice amount of marbling creating a steak that is extremely tender and full of flavor. Flat iron steak also known as a top blade steak, top blade filet, and shoulder top blade steak is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. 

Where Does This Wagyu Flat Iron Come From?

Australia is one of the biggest producers of Wagyu Meat in the world using the bloodline originating from Japan, this Wagyu Meat Flat Iron Steak cut comes from the cows that are bred, fed, grown and processed in Australia.

Discover one of the most unique and sought-after types of meat from the other side of the world with this selection of Australian Wagyu Meat. 

How Do You Cook Wagyu Flat Iron Steak?

For maximum experience, simply add kosher or sea salt and fresh ground pepper to the Wagyu Flat Iron Steak and then pan sear it in a cast-iron skillet and oven roasted or just grill the Wagyu Flat Iron Steak over direct heat until the internal temperature is 125ºF to 130ºF degrees for medium-rare or 130ºF to 135ºF degrees for medium. (Do Not Over Cook) Let your steak rest for 5 to 10 minutes before cutting it. 

Grass fed, grain finished, no added hormones.

Origin: Australia

Beef Marbling Score: (8/9) 

Portion: 8oz.