Australian Wagyu Flat Iron merch The 35-day dry aging process

The 35-day dry aging process further enhances the ribeye's flavor and tenderness

This is the cut serious cooks quietly fight over

If you've ever stared at a perfectly marbled slice of A5 and thought "I would wear this" — we made something for you

this roast carries Halal certification — making it one of the more genuinely hard-to-find luxury roasting cuts available

Give the gift of great steak with none of the fine print

Australian Wagyu Flat Iron merch The 35-day dry aging processThe flat iron is one of the most underrated steaks in the butcher case second only to the tenderloin in tenderness, but with a depth of beefy flavor the tenderloin simply can't match. Cut from the top blade of the chuck, it's a muscle that works hard enough to develop character, but not so hard that it gets tough. In Australian Wagyu, that combination becomes something else entirely. The fat that would otherwise be the flat iron's limitation becomes