Wagyu Beef, 100% Wagyu Beef, Flat Iron Steak

Flat Iron Steak is a particularly popular cut of Wagyu beef, because of it's incredible marbling. 100% Fullblood Wagyu Beef has a marbling score of 9+, just under the 11-12 marbling score of Kobe beef from Japan. Australian Wagyu is undisputedly the highest quality Wagyu Beef produced outside of Japan and rivals even the best quality Kobe beef produced in Japan. Raised in a peaceful environment in Australia, Wagyu Beef are raised free of antibiotics, hormones and GMO feed. This beef is100 percent Fullblood Wagyu genetics, not diluted with any other breed, with bloodlines that can be traced back more than 70 years. The marbling of this distinctive meat is fine and evenly dispersed in the muscle, creating extraordinarily tender, flavorful and juicy steaks.

The heavy marbling in Wagyu beef has been found to contain monounsaturated fats. Research has shown that the monounsaturated fats in Wagyu can assist in reducing cholesterol levels in the body. The marbling is also the reason for the unique flavour, texture and moisture of Wagyu beef. The monounsaturated fatty acids have a very low melting point (less than 7 degrees Celsius), which means that the beef literally “melts in your mouth”.

100% Wagyu Beef ships frozen in a styrofoam box with gel ice. The freshness and integrity of the meat is preserved in the freezing and thawing process because of its high fat content. Once thawed, the steaks should be consumed within a week. Bring to room temperature before cooking. Grill over open flames or in a preheated cast iron skillet. Wagyu beef should never be cooked more than medium rare. Ideally, the beef should be cooked so that the outside is crispy and the inside is rare, almost raw. WARNING: Prolonged exposure to heat will melt the fat in the meat's internal structure, resulting in a dry piece of meat.

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