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WAGYU Flank steak

from Upper Austrian Fullblood-Wagyu (BMS 9-12)

€49.90

ca. 0.3 kg (166.33 € / kg)

Ready for shipping. Delivery time: 1 working day

Once difficult to get - today the Flank Steak is probably the steak cut par excellence that every meat enthusiast likes to have on the grill. Despite the low fat content, the flank steak's own flavour is very subtle. The steak can be prepared unseasoned, but also accepts spices and rubs well and can therefore be used universally. The flank steak is beautifully marbled, with long fibres.

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1 Steak
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Order by 21:55 o'clock and you will likely receive your delivery on Monday, 27.05.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM106135

Meat knowledge

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.

Cows image

At Fitmeat, the highest quality and species-appropriate animal husbandry are top priorities. That is why 100% of the animals come from small farmers in Austria. The farms are located in Lower Austria, the Waldviertel, Salzburg and neighbouring Upper Austria

Our classic Wagyu cattle breed is the so-called Fullblood Black Wagyu cattle from the Salzkammergut region. It is very important to us that the animals are born and raised by small farmers

Since we distance ourselves from long transport routes and factory farming, we have the animals respectfully slaughtered individually by our partner butchers in the immediate vicinity of the farms (max. 15 minutes transport distance) or directly on the farm.

We also have close and personal contact with the farmers and work exclusively with butchers who know both farmer and animal personally. Our master butchers cut each animal into the finest parts and let them mature selectively

In this way, we obtain first-class and well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.

Item number FM106135
Breed 100% Fullblood Wagyu
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Fresh grass on pasture, brewer's grains, possibly maize or cereals
Meat maturation 3-5 weeks on the bone
Shelf life at 0-4°C 5-14 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.

WAGYU Flank steak

€49.90

ca. 0.3 kg (166.33 € / kg)
-
1 Steak
+