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Home > Flat Iron Steak from Japan
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There is beef and then, there is Kobe Beef. On regular basis we get a very small supply of Kobe Beef from Japan. Absolutely perfect in smell, color, texture and flavor. Beef that’s fine enough to call "Cream of the Crop". Guaranteed to be the best steaks of your life!
The Flat Iron Steak is a relatively new cut of steak from the shoulder of a cow. The steak was discovered by researchers at the University of Nebraska during the course of a study of cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin.
The flat iron steak is often described as having both the tenderness of a rib eye or strip steak while still having the earthy, full-flavored character of a sirloin or skirt steak.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flat irons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring Wagyu or Kobe beef.
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Compare marbling of Japanese Kobe Beef with American USDA Prime, USDA Choice and USDA Select Beef.
Compare marbling of Australian Wagyu Beef with American USDA Prime, USDA Choice and USDA Select Beef. 
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