Flat Iron Steak
Buy 4 and receive 5% off! Buy 12 and receive 10% off!
We call the flat iron a "hidden gem" of Wagyu. It features some of the best marbling of any cut but at a lower price point than the Ribeye or K.C. Strip. As a thinner cut, it's perfect for a quick, hot sear on the skillet. This steak compromises on nothing.
Average weight: 10 oz.
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Locally raised and processed
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Ships in eco-friendly insulation
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Ships frozen
BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.
BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.
BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.
Learn more about our marbling grade here.
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Top Quality: Exceeds USDA Prime grade
Prime Marbling: 90% of American Wagyu beef earns the USDA Prime grade, compared to just 3% of conventional U.S. beef
Rare Luxury: Less than 1% of U.S. cattle population is Wagyu
Omega-Rich: High in heart-healthy unsaturated fats, lower cholesterol than other red meats
Versatile Use: Ideal for grilling, roasting, and gourmet burgers
Ethically Raised: Raised locally without hormones or antibiotics, ensuring a natural, high-quality product
Balanced Flavor: Rich, beefy taste with buttery tenderness.
Recipes to make your mouth water
Crockpot Cowboy Potato Casserole with Wagyu Ground Beef
Creamy Pumpkin Gnocchi with Spinach and Wagyu Steak Tips
Guinness Braised Wagyu Short Ribs
Crockpot Cowboy Potato Casserole with Wagyu Ground Beef