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Wagyu Beef Flat Iron Steaks

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20 steaks (approximately 10 lbs.) | Free Shipping

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.

Learn more about wagyu beef here →


20 individually vacuum sealed 8oz. steaks (approximately 10 lbs.)


  • Grade 8 (Kobe Beef Grades)
  • Grain-Fed
  • Hormone Free
  • Sub-Therapeutic Antibiotic Free
  • Individually Vacuum Packed
  • Frozen



Keep your Kobe beef flatiron steaks frozen until you are ready to cook them.

Thawing 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.

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

Find the perfect steak for every preparation and occasion in our steak guide! Find It Here →

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1 Review

delicious and affordable Wagyu

A delicious and affordable way to experience domestic Wagyu. These steaks are nicely trimmed and even in thickness. Salt, pepper and a quick sear in each side is all they need. I would recommend cutting across the grain into strips for serving.