Flank | Texas Wagyu G FIVE Cattle & Meats

Flank | Texas Wagyu

$35.00 Sale • Save
Texas Wagyu Flank Steak

A beloved grilling staple, elevated to luxury chophouse status. While traditional grocery store flank steak is known for its bold beef flavor, conventional cuts can be notoriously lean, tough, or chewy if not prepared with extreme care. The G Five Texas Wagyu Flank Steak changes the equation entirely.

By infusing the distinct, open grain of the flank muscle (rectus abdominis) with fine ribbons of low-melting Wagyu marbling, this cut delivers the best of both worlds: intense, robust beef depth combined with an exceptionally juicy, tender bite. Whether seared over scorching coals, flash-cooked in a cast iron skillet, or rolled into an elegant holiday pinwheel, it carves into ribbon-thin medallions that practically melt in your mouth.

The G Five 50/50 Heritage Advantage

  • 50% Texas Angus Backbone: Provides the bold, mineral-rich beef presence and deep savor that makes flank steak famous, holding up effortlessly to charred crusts, citrus marinades, and fresh chimichurri.
  • 50% Japanese Wagyu Lineage: Weaves delicate intramuscular marbling directly into the coarse muscle fibers, drastically lowering the fat melting point and ensuring the meat stays succulent, tender, and moist throughout cooking.

Versatility on the Grill and in the Kitchen

  • The Ultimate High-Heat Sear: Its uniform thickness allows for quick, blistering sears over charcoal, gas, or cast iron, creating a deep mahogany bark while keeping the interior a vibrant medium-rare.
  • Marination Masterpiece: The coarse, directional grain naturally pulls marinades, citrus, garlic, and spice rubs deep into the core of the steak.
  • Centerpiece Plating: Perfect for elegant steak salads, artisan fajitas, Asian-inspired stir-fries, or rolled and stuffed with herbs, garlic, and cheese into a classic Italian flank steak roulade.

Specifications

  • Cut: Whole Flank Steak (Boneless)
  • Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
  • Packaging: Individually vacuum-sealed, flash-frozen
  • Shipping: Delivered rock-solid in an insulated cooler with dry ice

Chef’s Grilling & Carving Guide

Because flank steak has long, continuous muscle fibers, the way you cook and carve it is the key to unlocking maximum tenderness.

  1. Temper: Thaw completely in the refrigerator over 24 hours. Set on the counter for 20–30 minutes before cooking to remove the refrigerator chill.
  2. Season or Marinate: Pat completely dry with paper towels. Season generously with G5 SPG Seasoning—or marinate for 2 to 6 hours in your favorite blend of olive oil, lime juice, garlic, and fresh herbs.
  3. Hot & Fast Cook: Heat a heavy cast iron skillet with a spoonful of G5 Wagyu Beef Tallow (or preheat your grill to high direct heat, 450°F–500°F). Sear undisturbed for 3 to 4 minutes per side.
  4. Target Temperature: Flank steak is at its absolute best at medium-rare (130°F–135°F internal). Avoid overcooking past medium, as high heat will cause the long muscle fibers to tighten.
  5. Rest & The 45° Bias Carve: Rest on a cutting board for 8 to 10 minutes to lock in juices. Crucial Step: Locate the directional grain of the meat. Tilt your chef’s knife at a 45-degree angle (on a bias) and slice thinly—about 1/4-inch thick—strictly against the grain to shorten the muscle fibers for maximum tenderness.
Variant 1.5 lbs

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