Australian Wagyu | Flat Iron
If you love our normal Australian Wagyu Flat Iron you will absolutely adore this one. Purebred Australian Wagyu with insane BMS 9+ marbling. These won't last long.
Cut from the Chuck (shoulder) this steak tastes great grilled. It is full of flavor and the marbling adds both flavor and tenderness. This is a perfect everyday steak with the flavor and marbling one would expect from purebred Wagyu.
Sous Vide with a sear finish is our favorite, most predictable method for cooking non-Japanese steak. If you don't have one, however, we also love Reverse Sear, Cast-Iron with a butter baste or grilled. You may notice we left smoking off here. It is our personal opinion that a high-end steak should be flavorful in and of itself, and we find that smokers add a lot of external flavor to a steak that doesn't need it. If you choose to smoke it, we simply recommend a neutral wood that won't overpower the flavor you paid for in the meat.
Pairs well with...
- Full-Bodied wine such as a Shiraz or Bourdeaux
- Japanese Whisky
- Club Soda with Lime