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Flank is typically a cut that you need to braise, however our Wagyu Flank is an excellent price/value, very good on the grill or to do whatever you want to do with it!
Flank is always good for stir fry or "carne asada". Flank is often the better alternative to skirt steak when it comes to fajitas, shredded beef (ropa vieja) or similar dishes because of its texture.
Cook it at high temperatures and marinate it properly. You cannot go wrong with Chimichurri. It is a very tasty cut of meat thanks to its INTENSE beefy flavor; the other option is to braise.
Cutting the meat against the grain is the most important thing to remember when you're serving and eating it. The grain refers to the long strands of tough fibers that you can see running through the meat.
WHY IS OUR WAGYU FLANK THE BEST IN CLASS?
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These steaks come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
The Flank is from the bottom abdominal area of the cow, so it contains a lot of hard-working muscles. The meat has a lot of tough fibers running through it and is fairly lean. It's a thicker, wider cut of meat than skirt steak.