WAGYU Flat Iron Fillet
from Upper Austrian Fullblood-Wagyu (BMS 9-12)
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.
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.
Recommendation for cooking
In the pan
Herkunft und Haltung
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.
Details to the article ”WAGYU Flat Iron Fillet”
|Breed||100% Fullblood Wagyu|
|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.|
Good to know
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?