Wagyu Reserve Flat Iron

The flat iron is cut from the top blade in the shoulder, the infraspinatus muscle. Beef checkoff research ranks it the second most tender muscle in the carcass.

How to cook it: hot and fast. Sear in cast iron or over a hot grill a few minutes a side, pull it at medium-rare to medium, rest it, and slice against the grain. It takes a marinade well and is a good steak for fajitas or steak salads.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass