Flat Iron | Texas Wagyu Silver & Platinum G FIVE Cattle & Meats

Flat Iron | Texas Wagyu & TW Platinum

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  • Texas Wagyu Flat Iron Steak

    The culinary world’s best-kept steak secret. Ranking as the second most tender muscle on the entire animal—surpassed only by the filet mignon—the Flat Iron steak (infraspinatus) delivers the plush, velvety softness of a tenderloin paired with the deep, complex beefiness of the chuck primal.

    By infusing this naturally tender cut with the low-melting marbling of champion Japanese Wagyu and the bold punch of Texas Black Angus, the G Five Texas Wagyu Flat Iron produces an extraordinary steakhouse experience: exceptionally juicy, richly marbled, and perfectly shaped for maximum skillet contact and a blistering, caramelized crust.

    Choose Your Marbling Tier

    • Texas Wagyu (BMS 6–8): Far surpassing traditional USDA Prime, this tier weaves dense ribbons of creamy marbling throughout a fine, tender grain. It strikes the ultimate balance: an unmistakably buttery, juicy bite supported by the hearty, savory chew that steakhouse purists crave.
    • Texas Wagyu Platinum (BMS 9–12): Our most elite tier of crossbred marbling. Spiderwebs of delicate, ultra-fine Wagyu fat lace every millimeter of the steak, melting into savory tallow at lower cooking temperatures. Expect an exceptionally velvety, fork-tender texture and a deep, decadent umami finish that coats the palate in pure luxury.

    The G Five 50/50 Heritage Advantage

    While pure Wagyu is renowned for delicate tenderness, crossing it with premier American cattle creates the ideal everyday luxury steak:

    • 50% Texas Angus Backbone: Provides the deep, savory, mineral-rich beef profile that holds up to high heat, cast iron sears, open flame, and bold seasoning.
    • 50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the steak self-bastes from within for an ultra-juicy, melt-on-the-palate finish.

    Product Highlights

    • The #2 Most Tender Muscle: Carved from the top blade of the chuck primal, the Flat Iron naturally rivals the tenderness of a filet mignon while packing far more natural beef flavor.

    Specifications

    • Cut: Boneless Flat Iron Steak (Seamed Top Blade)
    • Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
    • Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
    • Packaging: Individually vacuum-sealed, flash-frozen
    • Shipping: Delivered rock-solid in an insulated cooler with dry ice

    Chef’s Searing Guide

    Due to its uniform thickness and tender grain, the Texas Wagyu Flat Iron is at its absolute best cooked hot and fast to medium-rare.

    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: Pat bone-dry on all sides with paper towels. Season generously with G5 SPG Seasoning or coarse sea salt and cracked black pepper right before it hits the heat.
    3. High-Heat Sear: Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Add a spoonful of G5 Wagyu Beef Tallow, lay the steak flat, and sear for 2 to 3 minutes per side until a deep, dark crust forms.
    4. Target Temperature: Cook to medium-rare (130°F–135°F internal) to allow the dense marbling to render fully without drying out the muscle fibers.
    5. Rest & Carve: Transfer to a warm cutting board and rest for 5–7 minutes to let the juices redistribute. Slice across the grain into thin strips and serve immediately.

     

Variant TW Platinum (5-7 oz)

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