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Shipping Estimate
USA
- USA
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- USA
- CAN
Ships within 48 hours · Estimated delivery Sep 4 - Sep 9
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Description
Wagyu Flat Iron SteakOur 100% Fullblood Wagyu Flat Iron Steak is an outstanding, lesser known cut with marvelous marbling that is perfect for the grill. Average weight of each large Flat Iron Steak is around 1. 5 lbs Average weight of each small Flat Iron Steak is around 1 lb Wet aged for 56 days in own juices for ultimate moistness and flavor Ships frozen in individual vacuum sealed packages, on dry ice No Hormones, No Subtherapeutic Antibiotics Please note, due to
Our 100% Fullblood Wagyu Flat Iron Steak is an outstanding, lesser-known cut with marvelous marbling that is perfect for the grill.
- Average weight of each large Flat Iron Steak is around 1.5 lbs
- Average weight of each small Flat Iron Steak is around 1 lb
- Wet aged for 56 days in own juices for ultimate moistness and flavor
-
Ships frozen in individual vacuum-sealed packages, on dry ice
-
No Hormones, No Subtherapeutic Antibiotics
- Please note, due to natural variations in our cattle, weight of actual product may vary.
Product Details
The Flat Iron comes from the Top Blade section of the Chuck, located just under the shoulder blade. "Steak-Ready" Flat Iron means that the fascia membrane has been removed and the cut trimmed to be ready for the plate. The expected Wagyu flavor, tenderness and marbling show up well in the Flat Iron, and because of this, Wagyu Flat Iron is growing in popularity and can be found served at top restaurants across the country. Our "steak-ready" flat iron weighs approximately 1.5 pounds but can vary in size by as much as a half pound, due to the varying sizes of the muscle. Flat Iron Steaks are outstanding on the grill or skillet. Each steak offers several servings.
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Preparation Tips
Thaw your Wagyu in the refrigerator for 24 hours. Once thawed, allow meat to reach room temperature for 30 minutes.
Grill: Heat grill to medium high. Season your steak generously with sea salt and fresh ground pepper. Cook for 6 minutes on each side. Let rest 10 minutes before digging in, tenting with foil if you'd like to preserve heat.
Seared: Heat cast iron skillet with olive oil over medium heat until very hot. Season steak generously with sea salt and fresh ground pepper. Cook for 4-5 minutes per side. Let rest for 5 minutes before slicing.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy