{"product_id":"buy-australian-wagyu-flat-iron-steak-6-7mbs","title":"Australian Wagyu Flat Iron Steak (Top Blade) 6-7 MBS - 450g-500g","description":"\u003cp\u003eScientifically proven to be the \u003cstrong\u003esecond most tender cut of beef on the entire animal\u003c\/strong\u003e (rivaled only by the Tenderloin \/ Filet Mignon), the \u003cstrong\u003eAustralian Wagyu Flat Iron Steak\u003c\/strong\u003e takes tenderness to an entirely new dimension with an elite \u003cstrong\u003e6–7 MBS (Marble Score)\u003c\/strong\u003e grading.\u003c\/p\u003e\n\n\u003cp\u003eCut 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.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Premium Australian Grain-Fed Wagyu\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrading:\u003c\/strong\u003e \u003cstrong\u003e6–7 MBS (Marble Score)\u003c\/strong\u003e for decadent, silky marbling\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Flat Iron \/ Top Blade (100% fully seamed \u0026amp; gristle-free)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~0.75 to 1 inch thick uniform steak slab\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to preserve moisture and low-melting-point Wagyu fats\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCooking Versatility:\u003c\/strong\u003e High-heat cast iron sear, charcoal grill, or sous vide\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook Australian Wagyu Flat Iron (6–7 MBS)\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBecause the Flat Iron is completely uniform in thickness and naturally tender, it sears remarkably fast and evenly. Never cook past medium!\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Slowly:\u003c\/strong\u003e Thaw overnight in your refrigerator. Bring the steak out \u003cstrong\u003e15–20 minutes before cooking\u003c\/strong\u003e to take off the chill while keeping the Wagyu marbling firm.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDry \u0026amp; Season:\u003c\/strong\u003e 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).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHigh-Heat Sear:\u003c\/strong\u003e Place a heavy cast-iron skillet over medium-high heat until hot. \u003cstrong\u003eDo not add oil\u003c\/strong\u003e—the 6–7 MBS marbling renders its own pure, golden Wagyu tallow within seconds.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Sear:\u003c\/strong\u003e Lay the Flat Iron in the dry pan. Sear for \u003cstrong\u003e2 to 2.5 minutes\u003c\/strong\u003e on the first side until an amber, caramelized crust forms. Flip and sear for another \u003cstrong\u003e2 minutes\u003c\/strong\u003e on the second side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaste in Wagyu Tallow:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm board and let it rest undisturbed for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e to lock in its luscious juices.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCarve Across the Grain:\u003c\/strong\u003e Notice the grain running across the steak and \u003cstrong\u003eslice thinly perpendicular (against) the grain\u003c\/strong\u003e into 1\/2-inch ribbons.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e to \u003cstrong\u003eMedium (140°F \/ 60°C)\u003c\/strong\u003e. The 6–7 MBS marbling renders out silkily at this temperature while keeping the center tender and ruby-pink.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Australian Wagyu Flat Iron (6–7 MBS)\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt (approx.)\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHigh-Grade Protein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~100g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e200%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eComplete bioavailable amino acids to support lean muscle building\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eWagyu Oleic Acid (Monounsaturated Fat)\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVery Rich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHeart-healthy monounsaturated fats that melt on the tongue\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~12.5mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e69%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEasily absorbed iron that supports natural cellular stamina and red blood cell production\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~16mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e145%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEssential mineral for immune resilience and muscle tissue recovery\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.6µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e400%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVital for central nervous system wellness and fighting fatigue\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eIs Flat Iron steak really as tender as Filet Mignon?\u003c\/h3\u003e\n\u003cp\u003eYes! In official shear-force laboratory testing conducted by university meat science programs, the \u003cem\u003eInfraspinatus\u003c\/em\u003e muscle (the Flat Iron) ranked as the \u003cstrong\u003esecond most tender muscle on the entire beef carcass\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\n\u003ch3\u003eDoes this cut have a tough gristle line down the middle?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eNo.\u003c\/strong\u003e A whole uncut \"Top Blade\" roast has a thick connective fascia running through the center. However, a true \u003cstrong\u003eFlat Iron steak\u003c\/strong\u003e has this gristle completely split and seamed out by our expert butchers. What you receive is 100% usable, tender steak with zero waste.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does 6–7 MBS mean?\u003c\/h3\u003e\n\u003cp\u003eMBS stands for \u003cstrong\u003eMarble Beef Score\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":49720904810814,"sku":null,"price":1250.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/magnet_card_rev_flat_iron_copy.png?v=1761062913","url":"https:\/\/butcherssecrets.ph\/products\/buy-australian-wagyu-flat-iron-steak-6-7mbs","provider":"Butcher's Secrets","version":"1.0","type":"link"}