Size:	Twenty 8oz steaks (approx. 10lbs total).
Features:	Grade 3 (Kobe Beef Grades), Hormone & Sub-Therapeutic Antibiotic Free, Individually Vacuum Packed, Frozen
Origin:	Australia
Shipping Limitations:	May take up to 3 business days to ship.

Flatiron steaks (aka top blade steaks, top chuck steaks, book steaks) are one of the more tender sections of beef chuck.  Somewhat similar to flank steaks in texture and applications, wagyu flatiron steaks are one of the more economical Kobe beef cuts, and are growing in popularity as a choice for roasting & thin slicing for entrees or sandwiches.

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, Kobe beef flatiron steaks are both more flavorful and more tender than those cut from conventional beef.

Keep your Kobe beef flatiron steaks frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Cook wagyu flat iron steaks as you would normal beef flatirons. This cut absorbs marinades well, and is great rubbed with spices or herbs. Most chefs feel they’re best grilled, sautéed, or broiled to rare or medium rare before being thinly sliced.

Three Techniques for Cooking Steaks
How to Tell Steak Doneness By Feel
Steak Recipes

Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above

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