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.
This wagyu beef (aka Australian kobe beef, kobe-style beef) is from a breed of cattle descended from Japanese herds and raised in Australia It is bred and 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 beef flatiron steaks are both more flavorful and more tender than those cut from conventional beef.
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