Flank Steak
Cut from the lower chest, the Fullblood Wagyu beef flank steak is a leaner cut with loads of flavor! Boneless, wide, and relatively large, the flank steak is lower in calories than many other Fullblood Wagyu beef cuts and packed with nutritious protein. It’s healthy and tasty, making it a customer favorite!

- Dry aged for 28 days
- All Natural, no additives, no preservatives
- Antibiotic and hormone free


Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.


- Grill
- Pan-Broil / Skillet
- Broil

This highly marbled cut doesn't require much seasoning. We recommend light seasoning of kosher salt and ground black pepper.

Do Not Overcook! Cook to Rare or Medium-Rare for best flavor and texture. Overcooking can cause too much of the intramuscular fat (marbling) to melt away, leaving it tough and chewy 

Avoid cooking over direct flame. Due to high amount of intramuscular fat, as the steak cooks, that fat will begin to melt and drip off, which can create a lot of smoke and cause the flame to flare up. 

Recommended Internal Cooking Temps:

Rare 120°-125°
Medium Rare 130°-135°
Medium 140°-145°
Medium Well 150°-155°
Well Done 160° and above