Australian Wagyu Flat Iron

Australian Wagyu Flat IronThe flat iron is one of the most underrated steaks in the butcher case second only to the tenderloin in tenderness, but with a depth of beefy flavor the tenderloin simply can't match. Cut from the top blade of the chuck, it's a muscle that works hard enough to develop character, but not so hard that it gets tough. In Australian Wagyu, that combination becomes something else entirely. The fat that would otherwise be the flat iron's limitation becomes

meaning you're getting the densest

the fat marbling in this tenderloin isn't just visual — it's structural

more open grain than a standard ribeye or strip

that combination becomes something else entirely

35-45 oz total weight

while also facilitating convenient portioning

Buying these cuts separately would run you $689

market legally certified

and more deeply flavored than what you'll find at most delis

especially searing

sourced from cattle raised under Australia's rigorous grass-and-grain programs

finely distributed intramuscular fat development Miyagyu is known for