Grass-Fed Wagyu Beef from New Zealand
Grass-Fed Wagyu Flank Steaks
Six 2-Piece Packs (Approx. 18lb Total)
Flank steaks are a more affordable cut than the traditional steak house favorites like strip steaks, tenderloin steaks and ribeyes. However, they still offer excellent, bold beefy flavor and are quite tender when sliced against the grain.
Wagyu beef (aka “Kobe” 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.
Grass-fed wagyu beef is almost unheard of in the beef market. This wagyu beef is free range (pasture raised) and 100% grass-fed/finished. No hormones or antibiotics are ever used to promote growth. Despite being raised without grain, it is still exquisitely marbled.
Not only is free range grass fed beef more humane, it’s better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh wagyu flank steaks in your refrigerator or freeze for long term storage. Store frozen flank steaks in your freezer until you need them, then thaw.
RECIPES & TIPS
Flank steaks have a very bold flavor that can stand up to rubs, marinades & sauces (though such things aren’t required). They’re also a thin cut, which means they can cook faster than other steak cuts.
Because flank steaks have a prominent grain, they’re often best cooked no further than Medium Rare, and should be thinly sliced against the grain to ensure tenderness.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above