Flat Iron | 100% Fullblood Wagyu Gold & Reserve G FIVE Cattle & Meats

Flat Iron | 100% Fullblood Wagyu & FB Reserve

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100% Fullblood Wagyu Flat Iron Steak

The insider cut that rivals the filet mignon in softness and outshines the ribeye in deep, concentrated flavor. Officially ranked as the second most tender muscle on the entire animal (infraspinatus), the Flat Iron steak transforms into a gastronomic marvel when bred from pure, uncrossed 100% Fullblood Japanese genetics.

Laced with intricate spiderwebs of low-melting intramuscular fat, this steak combines effortless, fork-tender texture with the rich, savory depth of the chuck primal. Its flat, uniform surface ensures maximum contact in a scorching skillet, developing a dark, caramelized mahogany crust that seals in pure, sweet Wagyu juices.

Choose Your Marbling Tier

  • 100% Fullblood (BMS 6–8): Far surpassing traditional USDA Prime, this tier showcases radiant ribbons of pure Wagyu fat woven through an exceptionally tender grain. It offers a decadent, melt-in-your-mouth bite while maintaining a distinct, steakhouse-style richness and beef-forward presence.
  • Fullblood Reserve (BMS 9–12): Our rarest, highest-echelon tier on par with Japanese A5 standards. Intricate webs of gossamer-fine marbling saturate every millimeter of the cut. At this level, the fat begins to render at room temperature, producing a transcendent, velvety steak that dissolves effortlessly across the tongue with a sweet, lingering umami finish.

The Flat Iron Cut & The Fullblood Advantage

  • The #2 Most Tender Muscle: Carved from the top blade of the chuck primal, the Flat Iron naturally rivals the velvety softness of a center-cut filet mignon, while possessing the robust, complex beef flavor of a ribeye.
  • 100% Pure Japanese Bloodlines: Traced strictly to registered, closed Japanese lineages with zero outside crossbreeding. This purity results in extraordinary concentrations of oleic acid (monounsaturated fat) with an ultra-low melting point (75°F–80°F).
  • Sweet Umami Aroma: As the pure Wagyu fat renders across a screaming-hot cast iron skillet, it releases a distinct, sweet, and nutty aroma exclusive to purebred Wagyu beef.

 

Specifications

  • Cut: Boneless Flat Iron Steak (Seamed Top Blade)
  • 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 Guide

Because 100% Fullblood Wagyu fat renders so efficiently, a quick high-heat flash sear is the ideal method to develop a crust while keeping the interior velvety and juicy.

  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 medium-high heat until lightly smoking. Add a half-spoonful of G5 Wagyu Beef Tallow to coat the pan.
  4. Quick Contact: Lay the steak flat and sear undisturbed for 2 to 2.5 minutes per side until a deep, mahogany crust develops, targeting an internal temperature of 125°F–130°F for medium-rare. Cooking beyond medium-rare will cause the delicate marbling to render out completely.
  5. Rest & Carve: Rest on a warm cutting board for 5 minutes to let the juices redistribute. Slice across the grain into thin medallions and serve immediately.
Variant Fullblood 5-7 oz (BMS 6-8)

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