Wagyu Flat Iron 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 +/-

Flat iron steaks are an innovative cut from the top blade of the chuck and with proper preparation can be one of the most tender. Great either on the grill, in the oven or on the stove, the versatility of Flat Iron Steaks is unmatched. The cuts’ dense marbling and intense flavor also make them good for stir fry or any recipes that calls for thinly sliced beef. Flat iron steaks make a perfect dinner for any occasion, be it with friends, family or both and are sure to impress your guests.


Meatology 101

Chuck Section

Flat iron

Flat Iron - Another great cut that is very versatile. With proper preparation this cut can be considered one of the most tender. It's a nice large piece that two people can easily share. Very densely marbled - a.k.a more flavor.

Cuts from the chuck section also include:

  • Chuck Eye Roll
  • Chuck Roll
  • Chuck Flap Underblade
  • Denver Steaks
  • Chuck Short Ribs

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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