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Flat Iron Steak vom Wagyu-Rind Produktaufnahme

WAGYU Flat Iron Fillet

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

€94.90

ca. 0.4 kg (237.25 € / kg)

Currently out of stock

The Flat Iron Steak does not yet enjoy the fame of the Flanksteak, but is in no way inferior to it. From Austrian Wagyu beef (BMS 9 - 12), it has the highest marbling level and almost melts in your mouth.

Currently out of stock

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: FM106107

Meat knowledge

The characteristics of the Flat Iron Steak

The Flat Iron Steak gets its name from its shape. It actually resembles an iron. But please don't use it for cooking. However, the newcomer cut is perfect for grilling and perfect short roasts

In Austria, the Flat Iron Steak is also called the classic Schulterscherzl. A special feature of the Flat Iron Steak is the combination of intensive aroma and a high but fine marbling. This means that even high heat does not affect the meat and it remains wonderfully tender and juicy

A long undiscovered cut

With such a stunning flavour that the tender steak brings, the question arises as to why it has remained undiscovered for so long. There is a relatively simple reason for this, namely its location

The shoulder, with the shovel piece, is arguably one of those parts of the animal that does particularly much moving. No wonder, then, that cuts of meat from this area have a strong connective tissue or musculature and are used accordingly as braised cuts

The fact that here, of all places, there is such a wonderfully juicy and tender piece has probably amazed many.

Flat Iron from Wagyu Beef

Our Flat Iron Steaks come from Austrian Wagyu cattle and have a wonderfully tender texture as well as a fantastically strong marbling. With a BMS of 9 - 12, they are in the absolute master class when it comes to marbling. It simply doesn't get any better than this

Combined with a distinct aroma that develops through the high movement, the steaks are the dream for all barbecue fans

Wagyu beef vs. Kōbe beef
What is the difference now?

Meat from Wagyu beef has become an absolute hype that has now established itself worldwide. Thus, Wagyu has practically overtaken Kōbe beef. Interestingly, however, it is virtually the same

Kōbe beef is basically nothing more than a subcategory of Wagyu beef. Similar to sparkling wine, which can only be called Champagne if it comes from the Champagne region, the same applies to Kōbe. Only cattle from special Japanese Kōbe regions are given this designation

The exclusive Wagyu beef from Austria
The better Kobe 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

How the Wagyu got its marbling

In Japan, Wagyus were used purely as livestock for a long time. The focus was always on their resistance to stress. To achieve a certain endurance, the animals developed so-called "low-twitch muscle fibres" over time

This enabled them to gain energy from fat deposits. At the same time, the absolute uniqueness of Wagyu beef developed, namely its incredibly strong marbling, which causes culinary wow effects worldwide

What does a Wagyu steak taste like?

The Flat Iron Steak of Wagyu beef in BMS 9 - 12 is already an exclusive delicacy for real gourmets. The meat is fabulously tender and almost melts in your mouth. On the tongue, you get a taste explosion of the best flavours together with a meat consistency that you have never experienced before.

Since fat is a flavour carrier or enhancer, it should be clear that this is a particularly delicate treat.

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 that 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 classification levels, with 12 being the highest possible marbling level. 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

As 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 FM106107
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.