Kobe Beef Flank Steak
1 box (approx. 25 lbs)

Flank steaks are one of the more beloved economy cuts available. Often served as London Broil in the United States, and very popular as bavette in France, they are also used in Chinese stir fries, Tex-Mex fajitas, and even make great beef jerky.

Kobe beef (aka wagyu beef) is from a breed of cow specially raised to increase its percentage of fat marbling to consistently high levels. More marbling leads to more flavor, tenderness, and moisture as the fat melts during the cooking process. Thus, wagyu flank steaks are both more flavorful and more tender than those cut from conventional beef.

These Kobe steaks are cut from grade 3 Kobe beef. For an explanation of what this means, please read Kobe Beef Grades. If that seems low, keep in mind that the scale was designed with more expensive Kobe steaks like Kobe ribeye steaks and Kobe NY strip steaks in mind, meaning that it’s actually a pretty good grade for the less marbled flank steak cut.

Our Australian Kobe beef is hormone and sub-therapeutic antibiotic free.

Applications: Because it can be tough, flank steak is traditionally marinated prior to grilling/broiling. It is also sometimes braised. Flank steak marinades usually include vinegar, wine, pineapple juice, or other acidic ingredients to help tenderize the meat. You should always cut this steak across the grain of the meat.

Recommended Internal Cooking Temps:

Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

How to Store and Share: Keep these Kobe flank steaks frozen until you are ready to cook them. As they are individually wrapped within the case, it’s easy to thaw only as many as you’re planning on cooking for a particular meal. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Origin: Australia

Specifications: Wagyu flank steaks are sold frozen and individually wrapped in 16 steak cases which weigh around 25 pounds.

Shipping Method: Fedex Overnight

Browse other cuts of Kobe beef, Kurobuta pork, and other exotic meats.