Flank Steak | 100% Fullblood Wagyu G FIVE Cattle & Meats

Flank Steak | 100% Fullblood Wagyu

$45.50 Sale • Save
100% Fullblood Wagyu Flank Steak

A culinary revelation for true steak connoisseurs. While traditional flank steak is prized for its deep, punchy beef flavor, conventional grocery store versions are notoriously lean and prone to toughness if not handled delicately. The G Five 100% Fullblood Wagyu Flank Steak completely redefines this cut.

Carved from the abdominal wall (rectus abdominis), this steak features a distinct, coarse muscle grain woven with intricate, gossamer-fine webs of pure Japanese Wagyu fat. Because purebred Wagyu fat melts at room temperature, every muscle fiber is naturally lubricated with rich, sweet tallow as it cooks. The result is an extraordinary cut that delivers intense, beef-forward umami paired with a velvety, melt-in-your-mouth tenderness never thought possible in a flank steak.

The 100% Fullblood Flank Advantage

  • 100% Pure Japanese Bloodlines: Free from any crossbreeding, preserving the centuries-old genetics that produce extraordinary levels of oleic acid (healthy monounsaturated fats) with an ultra-low melting point (75°F–80°F).
  • Open Grain Architecture: The pronounced, directional grain naturally grabs onto compound butters, pan reductions, and subtle marinades, while allowing the rendering fat to baste the steak evenly from within.
  • Sweet Umami Aroma: As the fat hits a screaming-hot cast iron skillet or live fire, it releases a distinct, nutty, caramelized aroma exclusive to purebred Wagyu.

Specifications

  • Cut: Whole Flank Steak (Boneless)
  • Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, raised in Texas)
  • Grading Options: 100% Fullblood (BMS 6–8) | Fullblood Reserve (BMS 9–12)
  • Packaging: Individually vacuum-sealed, flash-frozen
  • Shipping: Delivered rock-solid in a heavy-duty insulated cooler with dry ice

Chef’s Searing & Carving Guide

Because 100% Fullblood Wagyu fat renders so efficiently, cook this cut hot and fast, and pay close attention to the angle of your knife.

  1. Slow Thaw & Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20 minutes before cooking to remove the refrigerator chill.
  2. Season Delicately: Pat bone-dry on both sides with paper towels. Season lightly with flaky sea salt or G5 SPG right before cooking—pure Fullblood needs minimal seasoning to allow its natural sweetness to shine.
  3. High-Heat Flash Sear: Heat a heavy cast iron skillet over high heat until lightly smoking. Add a half-spoonful of G5 Wagyu Beef Tallow to slick the pan. Sear undisturbed for 2 to 2.5 minutes per side until a deep, mahogany crust develops.
  4. Target Temperature: Pull the steak when the internal temperature hits 125°F–130°F for a delicate medium-rare. Pushing past medium-rare will cause the pure Wagyu marbling to render out completely.
  5. Rest & The 45° Bias Carve: Rest on a cutting board for 8 minutes to allow the juices to redistribute. Crucial Step: Locate the parallel grain of the steak. Angle your slicing knife at a 45-degree angle (on a bias) and carve thin, delicate ribbons strictly against the grain to shorten the muscle fibers for maximum tenderness.
Variant 1.5 lb

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