WAGYU Flank steak

Another trend cut that has found its way to us from the USA is the Flank Steak. For a long time used almost exclusively for minced meat, the cut from the belly flank of the beef has now become a real steak highlight.

And for good reason: because the Flank Steak convinces with its intense flavour and long, fine fibres. The popular cut of Austrian Wagyu cattle also scores with its distinctive marbling. This makes the meat even more tender and it almost melts in your mouth.

Flank steak from the Wagyu cattle

This cut is ideal as a classic steak in the pan or on the grill, but also for making small quantities of pastrami at home. Flank steaks can usually be seasoned wonderfully, but with the cut from Wagyu,  the focus should remain on the flavour.

What makes Wagyu beef taste so special?

There is one factor that definitely sets Wagyu beef apart from all other meats, and that is the amazingly high marbling. In contrast to other breeds of beef, where the fat tends to accumulate in spots - think of the famous eye of fat on rib-eye steak - in Wagyu it is evenly distributed throughout the meat.

The muscle meat is therefore almost completely covered with the finest fat deposits, which makes it incredibly tender. In addition, there are always two components in meat. The flavour carrier and the flavour enhancer.

In this case, fat acts as a flavour enhancer. With a Wagyu beef BMS 9-12, the flavour is therefore incredibly intense, as the highest degree of marbling has been achieved.

The exclusive Wagyu beef from Austria
The better Köbe beef

At Fitmeat you get first-class premium meat from Austrian Wagyu beef in the highest marbling grade. With a BMS of 9 - 12, there is simply nothing better.

Compared to Japanese Kōbe beef, our Wagyu cattle grow up on a beautiful smallholding in the Salzkammergut region. There, Carina and Roland breed 100% purebred Fullblood Black Wagyu cattle. With the highest quality standards, knowledge and passion, and already in the third generation.

The outstanding characteristics of the Wagyu, or rather the intramuscular fat, the short fibres and the high amount of glutamic acid, meet here with the best and most careful breeding. Free range, exclusively natural feed and slow rearing guarantee the best quality.

What does BMS actually mean?

When it comes to the crème de la crème of steaks, everything revolves around the well-known BMS. But what exactly does it mean? The Beef Marbling Standard, or BMS for short, is measured on the basis of 6 factors. These include marbling, meat colour, meat firmness and grain, fat colour and quality.

There are 12 classifications, with 12 being the highest possible degree of marbling. This means that the meat has the highest amount of intramuscular fat.