Japanese A5 (Shichiri) Wagyu Flat Iron

If you're here then you're most likely familiar with the Flat Iron, then be prepared to be amazed! This Japanese flat iron cut is a highly marbled piece of glory melts in your mouth like a filet, requires no specific cooking or cutting instruction, and is extremely flavorful. Taste the beef and only sprinkle with a bit of Portuguese Sea Salt and crushed Tellecherry black peppercorn. 

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Shoulder of Cow

Preferred Cooking Method: Second City Prime's preferred cooking method for Japanese A5 Flat Iron is to sear it until it reaches 120-125 degrees depending on how you like it done. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Wagyu Flat Iron needs to be seared on a hot cast iron skillet over a medium hot for 2-3 minutes on each side. Let it rest for 5 minutes before slicing.

Wine Pairing: Cabernet Sauvignon

  • Cut: Japanese Wagyu Flat Iron
  • Prefecture: Shichiri
  • Grade: A5
  • Weight: (8oz)

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