Australian Wagyu Flat Iron Steak (Top Blade) 6-7 MBS - 450g-500g

Scientifically proven to be the second most tender cut of beef on the entire animal (rivaled only by the Tenderloin / Filet Mignon), the Australian Wagyu Flat Iron Steak takes tenderness to an entirely new dimension with an elite 6–7 MBS (Marble Score) grading.

Cut from the top blade shoulder, our artisan butchers meticulously seam away the tough central connective tissue line, leaving a uniform, beautifully rectangular steak slab. Layered with tight, fine-grained Wagyu intramuscular fat, it delivers the buttery silkiness of a filet mignon combined with the deep, savory beef punch of a chuck cut.

Product Highlights:

• Origin: Premium Australian Grain-Fed Wagyu
• Grading: 6–7 MBS (Marble Score) for decadent, silky marbling
• Cut: Flat Iron / Top Blade (100% fully seamed & gristle-free)
• Thickness: ~0.75 to 1 inch thick uniform steak slab
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to preserve moisture and low-melting-point Wagyu fats
• Cooking Versatility: High-heat cast iron sear, charcoal grill, or sous vide
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook Australian Wagyu Flat Iron (6–7 MBS)

Because the Flat Iron is completely uniform in thickness and naturally tender, it sears remarkably fast and evenly. Never cook past medium!

1. Thaw Slowly: Thaw overnight in your refrigerator. Bring the steak out 15–20 minutes before cooking to take off the chill while keeping the Wagyu marbling firm.
2. Dry & Season: Pat both sides completely dry with paper towels. Season generously with flaky sea salt and freshly cracked black pepper. (No heavy rubs needed—let the Wagyu umami shine).
3. High-Heat Sear: Place a heavy cast-iron skillet over medium-high heat until hot. Do not add oil—the 6–7 MBS marbling renders its own pure, golden Wagyu tallow within seconds.
4. The Sear: Lay the Flat Iron in the dry pan. Sear for 2 to 2.5 minutes on the first side until an amber, caramelized crust forms. Flip and sear for another 2 minutes on the second side.
5. Baste in Wagyu Tallow: As the marbling melts into liquid gold, spoon the rendered juices continuously over the top of the steak during the final 30 seconds of cooking.
6. Rest: Transfer to a warm board and let it rest undisturbed for 6 to 8 minutes to lock in its luscious juices.
7. Carve Across the Grain: Notice the grain running across the steak and slice thinly perpendicular (against) the grain into 1/2-inch ribbons.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C) to Medium (140°F / 60°C). The 6–7 MBS marbling renders out silkily at this temperature while keeping the center tender and ruby-pink.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Australian Wagyu Flat Iron (6–7 MBS)

Frequently Asked Questions (FAQ)

Is Flat Iron steak really as tender as Filet Mignon?

Yes! In official shear-force laboratory testing conducted by university meat science programs, the Infraspinatus muscle (the Flat Iron) ranked as the second most tender muscle on the entire beef carcass, surpassed only by the tenderloin. What makes Australian Wagyu Flat Iron even better is that it carries far richer marbling and deep beef flavor than a tenderloin, which can often taste bland.

Does this cut have a tough gristle line down the middle?

No. A whole uncut "Top Blade" roast has a thick connective fascia running through the center. However, a true Flat Iron steak has this gristle completely split and seamed out by our expert butchers. What you receive is 100% usable, tender steak with zero waste.

What does 6–7 MBS mean?

MBS stands for Marble Beef Score on the official Australian AUS-MEAT grading scale (0 to 9+). An MB 6–7 grade represents top-tier luxury marbling—significantly richer than USDA Prime—delivering an explosive, buttery mouthfeel without the overwhelming richness of an A5 Wagyu.