American Wagyu Flat Iron

In our opinion, the flat iron wins the beauty award! As it’s name suggests, it is a flat cut that is absolutely loaded with marbling. Because of the marbling, flat iron steak has a rich flavor that is described as "beefy."  Where it’s from: Shoulder or chuck area. What it’s used for: Stand alone steak, fajitas, stews, stir fry, sandwiches. How to cook: Hot and fast. The flat iron steak is very versatile and can be cooked almost any way of your liking. Because of its muscular structure, it is best cooked from rare to medium. You can cook it as a standalone steak or with any recipe that calls for skirt or flank. Slice against the grain and season or marinade to your liking. Melt butter in a pan and let it get super-hot and sear for no more than a couple minutes on each side for medium rare.  You can cook this on the grill or braise as well. When grilled, it has more of a brisket taste and texture than a steak.  American Wagyu 14 Day Dry Aged Pasture Raised, Grain Finished No Added Hormones or Antibiotics Flash Frozen and Vacuumed Sealed Homegrown in Barwick, Ga