Wagyu Beef Flat Iron Steaks
Twenty 8oz steaks (approx. 10 lbs total)
Flatiron steaks (aka top blade steaks, top chuck steaks, book steaks) are one of the more tender sections of beef chuck.
Wagyu flatiron steaks are one of the more economical high end Kobe beef cuts, and are growing in popularity as an affordable alternative top top shelf steaks like filet mignons, ribeyes, and strip steaks.
They are from domestic waygu cattle that are descendants from Japanese herds and raised in the United States. Wagyu cattle’s intricately marbled beef (commonly known as Kobe beef, aka American Kobe beef or Kobe-style beef) is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.
RECIPES & TIPS
Cook wagyu flat iron steaks as you would normal beef flatiron steaks. This cut absorbs marinades well, and is great rubbed with spices or herbs. Most chefs feel they’re best grilled, seared, cooked sous vide, pan roasted, or broiled to rare or medium rare.
Recommended Internal Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above