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Lean Muscle Meets Legendary Marbling.
The Flank Steak is traditionally known for its bold, "beefy" flavor and long muscle fibers. However, when those fibers are woven with 100% Japanese Wagyu genetics, the result is a transformation of texture. While standard Flank can be tough, our Black Rock Wagyu version is incredibly supple, with intramuscular fat that breaks down the grain for a surprisingly tender experience.
Raised on our Southeast Iowa farm, this cut is a favorite for those who want a versatile steak that doesn't compromise on the signature buttery finish of pure Wagyu.
Lean Muscle Meets Legendary Marbling.
The Flank Steak is traditionally known for its bold, "beefy" flavor and long muscle fibers. However, when those fibers are woven with 100% Japanese Wagyu genetics, the result is a transformation of texture. While standard Flank can be tough, our Black Rock Wagyu version is incredibly supple, with intramuscular fat that breaks down the grain for a surprisingly tender experience.
Raised on our Southeast Iowa farm, this cut is a favorite for those who want a versatile steak that doesn't compromise on the signature buttery finish of pure Wagyu.