Wagyu Flat Iron Steak in Slab (1.3-1.5kg/slab)

Wagyu Flat Iron Steak in Slab (1.3-1.5kg/slab)

Snake River Farms
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  • Weight: 1 slab per pack (1.2kgs - 1.8kgs)
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Snake River Farm’s American Wagyu beef is coveted by award-winning chefs and served in the world's top-rated restaurants.
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Steaks are individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

The extraordinary flavor combination of traditional Angus and Japanese Wagyu beef produces a flat iron steak that is tailored made for the sophisticated palate. The intense marbling of Snake River Farm's Flat Iron steak makes this versatile cut a must in any kitchen. 

Extremely tender, well-marbled, and flavorful and great for grilling, the flat iron is cut from the Top Blade. The cutting method removes internal connective tissue from the whole Top Blade, allowing this cut to deliver as the second most tender cut.

The flat iron is a lesser-known cut but surprises and impresses beef lovers with its intense marbling and robust flavor. Snake River Farms flat iron steak pushes the humble flat iron up the scale to a luxurious level with the highest level of marbling we offer in our American Wagyu line. 


Snake River Farms American Kobe (Wagyu) beef is celebrated by chefs and beef connoisseurs throughout the world and is featured in a number of Michelin starred restaurants. They carefully manage how their Wagyu/Angus cattle and Berkshire hogs are raised from start to finish. The extraordinary care given to these special breeds makes Snake River Farms American Wagyu Beef and Kurobuta Pork the finest meats available.


Remove your Wagyu just before it is fully cooked. Let it rest in a warm place for 5 minutes (for steaks) or 15-20 minutes (for roasts). During this time, the temperature rises by several degrees, thus finishing off the cooking process. Resting the meat also allows the juices to redistribute evenly, ensuring a tender, juicy eating experience.


Grilling, Pan-broil/Skillet, Stir-fry, Broil, Smoke, Sous vide


This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:

  • Keep refrigerated or frozen. Thaw in refrigerator or microwave.
  • Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
  • Cook thoroughly.
  • Keep hot foods hot. Refrigerate leftovers immediately or discard.


Wagyu Beef Steak Al Forno by Beef It’s What For Dinner


  • 2 Wagyu beef Flat Iron Steaks (about 1 pound)
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 whole-wheat pita bread

Yogurt Sauce:

  • 1 cup plain low-fat yogurt
  • 1/4 cup diced cucumber
  • 1 large glove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Sliced tomatoes, sliced sweet onions


  1. Combine Yogurt Sauce ingredients in small bowl; cover and refrigerate.
  2. Combine oregano and garlic; press evenly onto beef Flat Iron Steaks. Heat a large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. To grill, place steaks in center of grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes (over medium heat on a preheated gas grill, 12 to 16 minutes) for medium-rare (145°F) to medium (160°F) doneness; turning occasionally. 
  4. Carve steaks into thin slices; season with salt and pepper, as desired. Serve beef in pita pockets with tomatoes, onion, and yogurt sauce.

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