Wagyu Flatiron Steak

Exceptionally tender and full of rich Wagyu flavor, this Australian Wagyu flat iron steak is a hidden gem. Cut from the shoulder (chuck), it rivals more expensive cuts in both tenderness and marbling. Available in single portions from 4oz to 16oz — ideal for weeknight meals or special occasions.

About:
The flat iron is the second most tender cut of beef after tenderloin, and with Wagyu marbling, it’s in a league of its own. Raised in Australia using Japanese Wagyu genetics, this cut is buttery, juicy, and beefy without being heavy. It cooks quickly, slices beautifully, and works well on the grill, pan, or even sous vide.