Overview

Our Flank Steak is cut from 100% Akaushi Wagyu—beef celebrated for its marbling,
tenderness, and rich depth of flavor. This long, flat cut is known for its grain-forward
texture and big, bold presence on the plate. Wagyu marbling softens the lean structure,
transforming a cut known for toughness into a tender, juicy showstopper when properly
sliced. Perfect for marinades, searing, and slicing across the grain.

Flavor Profile

First bite: caramelized crust crackles into a tender, beefy core.
Mid-palate: rich umami and peppery depth carried by subtle fat ribbons.
Finish: clean, meaty finish with savory length and a steakhouse-level chew.

Pairs beautifully with chimichurri, charred peppers, and a glass of bold red wine or smoky mezcal.

Best Uses

• Grill Favorite: Marinate overnight, then sear over high heat and slice thinly
  against the grain for tacos, salads, or platters.
• Stir-Fry King: Slice raw into strips and flash-sear with soy, ginger, and garlic
  for quick-cooked Asian dishes.
• Fajita Champion: Rub with lime, chili, and cumin—then grill, slice, and serve
  sizzling on a cast iron platter.
• Stuffed & Rolled: Fill with herbs, cheese, or spinach, then roll, tie, and roast
  for an elegant dinner centerpiece.

Cooking Tips

Bring to room temperature and pat dry before cooking. For best results, marinate for
4–12 hours, then grill or sear over high heat for 4–6 minutes per side. Let rest for
10 minutes under foil, then slice thinly across the grain on a bias for
optimal tenderness and flavor retention. Avoid overcooking to preserve Wagyu’s natural moisture.

Product Details

Cut from the lower abdominal section of Akaushi Wagyu cattle raised on open West Texas
pasture, each flank is trimmed and flash-frozen to preserve quality. Vacuum-packed in
matte-black, gold-embossed pouches and shipped chilled on dry ice—this is the ultimate
hybrid of rugged tradition and refined flavor.