Wagyu Flank Steak

The flank steak comes from the lower abdominal area of the cow, specifically the section of the belly known as the flank. This muscle is located just below the loin and sirloin, running along the cow's sides. It’s a lean, flat cut with distinct, long muscle fibers. Flank steak is best when marinated and cooked quickly over high heat to maintain its tenderness. Be sure to slice this cut thinly and against the grain! Average 1.5 LBS (24 oz) Grass fed & Grain finished Akaushi Wagyu 21 Day Dry Age for the best flavor and tenderness No Antibiotics, GMOs, or Hormones - ever Frozen & vacuum sealed to conserve peak freshness We will always aim to pull a cut that matches the weight for your order items. If the next closest option exceeds the average weight listed, we’ll gladly include it! Our American Akaushi (AH-KA-OO-SHE) Wagyu is a premium crossbreed, guaranteed to be at least 50% pure, known for its rich marbling. These cuts are high in monounsaturated fats (which are c