Australian Wagyu Flat IronThe flat iron is one of the most underrated steaks in the butcher case second only to the tenderloin in tenderness, but with a depth of beefy flavor the tenderloin simply can't match. Cut from the top blade of the chuck, it's a muscle that works hard enough to develop character, but not so hard that it gets tough. In Australian Wagyu, that combination becomes something else entirely. The fat that would otherwise be the flat iron's limitation becomes
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