Wagyu Flat Iron Steak
The Flat Iron Steak is a well marbled, extremely tender and flavoursome steak, perfect for grilling! It is cut form the Top Blade from the shoulder or chuck region. This beefy flavoured steak when cooked properly is tender and juicy.
FROZEN MEAT – PACKAGING, DELIVERY & STORAGE
UK mainland orders placed before 11am will be despatched the same day, unless the order is placed after 11am on Friday, these orders will be despatched the following Monday. We are passionate about our Premium Fullblood Wagyu, how it is raised, finished, aged and prepared, therefore its arrival with you is extremely important to us. Products will be shipped frozen.
For Use By, see back of pack. Keep refrigerated 0°C to +5°C. Once opened use immediately. This product is frozen and not suitable for refreezing. Defrost thoroughly before use. Once defrosted keep refrigerated and eat within date mark shown.
The Flat Iron Steak is gaining in recognition and popularity. Also known as the top blade steak, top blade fillet or top blade steak, it is cut from the shoulder of the cow, otherwise known as the chuck. This steak can also form part of the Oyster Blade. The Flat Iron is extremely tender with exceptional marbling and packed full of rich earthy flavour.
Shallow Fry – From Ambient.
Remove from packaging 10 mins before cooking. Preheat pan on High.
Lightly oil and season steak.
Place into dry pan. Turn halfway through cooking.
Rare 3-4 mins, medium 6-7 mins
Rest for 5 mins before serving.
(Typical values per 100g)
20.8g, of which saturates 7.7g
0.3g of which sugars <0.1g
Only the highest standards for rearing the finest Full-Blood Wagyu cattle.
Wyndford Wagyu is located in a beautiful corner of Shropshire. Here we lovingly raise our Wagyu cattle in a calm and peaceful environment. Our focus on animal health and welfare has developed comfortable and social environments where our animals can freely express their natural behaviour. Grown on luscious green pastures, our cattle also have 24 hours access to starch-rich background feed. This promotes the animal to lay down additional fat cells within the muscle.
Here at Wyndford Wagyu, we specialise in Full-Blood Wagyu Beef. This is where both parents are 100% Wagyu and are traced all they way back to Japanese origin. All our animals are registered with the Australian Wagyu Association where they are DNA Parentage checked. This provides full genetic traceability and awards prized Full-Blood Status.
Full-Blood Wagyu is superior in its eating qualities to all other breeds of cattle – including F1 Wagyu beef. The intramuscular fat breaks down upon cooking producing extremely tender and flavoursome meat.
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