Wagyu Flank Steak

  • 100% natural, no added hormones
  • Dry-aged 21+ days for improved flavor and texture
  • Individually wrapped 
  • Product ships frozen and will arrive frozen or partially thawed
  • All weights are approximations. Weights will vary 0.3lbs +/-

A lean cut of meat from the underbelly of the cow, Flank Steaks can have a bit of chew to them but the Wagyu Flank is different. Wagyu cattle have a genetic predisposition to tender meat and amazing marbling making this Flank cut juicy and tender. It’s long and flat size make it a great cut for marinating and searing at high heat like the traditional London Broil.


Meatology 101

Flank Section

Flank Steak

Flank Steak - Comes from cow's abdominal muscles,tough, lean cut generally requires marinating. Ideal for recipes that call for beef strips. Best grilled over high heat or braised. Slice against the grain for best results.

Cut of  New York Strip

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NY Strip Flavour & Texture

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Dry Age  New York Strips

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The Wodagyu Difference

Meat Grading

BMS CHART - Beef Marbling Standard scale used in the beef industry to grade the quality of beef. A5 beef is typically in the 10-12 zone, Wodagyu’s meat is around 7-9, while USDA prime lies in the 2-3 zone.

Marbling

Marbling is the soft white intramuscular fat cells that are distributed throughout lean red meat. More Marbling means more flavor and a juicier texture. It isn’t chewy but rather has a silky texture.

Benefits of healthy Wagyu Meat

All Natural Wagyu

  • All natural, never injected with artificial hormones or antibiotics.

Health Benefits

  • Improve the immune system
  • Reduce the risk of Heart Disease
  • Reduce the risk of Type 2 Diabetes

Healthy Fats

  • Lowers cholesterol
  • Prevents coronary disease
  • Helps weight loss

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Wagyu Recipe Choice

Boneless new york strip recipe

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Get New york Strip Recipe

Wagyu
Difference

Wodagyu has full-blood wagyu cattle.

Wagyu cattle first came to the U.S. from Japan in 1976, primarily for crossbreeding with other cattle, such as Angus. Only four bulls made the journey, and it wasn't until the early 2000s that more Wagyu followed.In 1997 Japan banned the exportation of these cows deeming them a “ living national treasure”. This ban is the reason Wagyu beef is viewed as a rarity today. There are only  30,000 cattle in the US today (0.029%)Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Fullblood Wagyu.

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