WAGYU FLAT IRON

Free shipping is available for orders over €299; otherwise, the shipping cost is €19.90 (for orders up to €299) or €39.90 (for orders up to €100). Express shipping is available throughout the EU, with deep-frozen delivery in sustainable insulated packaging with cooling packs and dry ice. Delivery takes 1–2 days, always on Thursdays or Fridays. The calendar week can be freely selected. In our 100% sustainable insulated packaging, we use cold packs and dry ice to ensure an uninterrupted cold chain.

Pan / Grill / 800 degrees

Place the meat in the refrigerator one day before cooking. We recommend leaving the meat in the vacuum bag. One hour before cooking, you can place the meat on your kitchen counter to allow it to come to room temperature.

Preheat your grill or pan to the highest possible temperature. Oil or clarified butter is not needed, as enough fat will render out during searing. Sear your steaks as hot and for as short a time as possible, turning them regularly, approximately every 30 seconds.

Once the steaks have reached the desired level of browning, remove them from the direct heat and place them on the grill over indirect heat. Cook the steaks on the grill at approximately 120°C until they reach the desired internal temperature.

For the best possible flavor, we recommend searing the steaks to a maximum of medium (54°C). Tip: Use a meat thermometer. This is the only way to ensure you achieve the perfect level of doneness. Once the thermometer shows your desired temperature, let the steaks rest for 2-3 minutes.

The dry-aged Wagyu Flat Iron Steak is cut from the beef shoulder and is therefore also called shoulder blade steak, shoulder top blade steak or blade steak.

The Wagyu shoulder steak is extremely intensely marbled and is one of the first cuts from the so-called “New Steak Cuts” generation. Thanks to its beautiful marbling and exceptional flavor, this cut is ideal for pan-frying.

This succulent cut, still largely unknown in Germany, is known worldwide by many more names. In England it's called Butler steak, in Australia Oyster Blade steak, and in France Onglet steak. This rather flat, but very marbled cut has a bit more bite than other Wagyu cuts and its distinctive shape resembles an iron. Hence the well-known name Flat Iron.

The flat iron steak is often confused with the similar-looking flank steak, as both appear very flat and long. The difference lies in both the marbling and the origin of the cut.
Flank steak, a cut from the abdominal area of ​​the beef, is characterized by its long muscle fibers. For this reason, it is important to slice it thinly across the grain before serving to achieve a tender mouthfeel.

In contrast, the flat iron steak comes from the shoulder of the beef. It has a shorter fiber structure, which makes it naturally more tender and requires less work to prepare.
To fully enjoy the unique premium Wagyu flavor of the Top Blade Roast, we recommend a purist preparation without spices or marinade.
When buying Wagyu beef, price is often an important factor. However, quality and the taste experience should be paramount. With the right knowledge about the different cuts and preparation methods, meat lovers can be sure of an unforgettable culinary experience.