WAGYU Flank steak
from Upper Austrian Fullblood-Wagyu (BMS 9-12)
€59.90
Currently out of stock
The popular gourmet Saikoro Cubes from Wagyu beef. Fabulous Wagyu bites and ideal for fondue or shabu shabu.
Meat knowledge
Another trendy cut that has made its way over from the USA is the flank steak. For a long time, this cut from the beef's belly flank was used almost exclusively for mince, but has now become a real steak highlight.
And for good reason: the flank steak has an intense flavour and long, fine fibres. This popular cut from Austrian Wagyu cattle also scores points for its distinctive marbling. This makes the meat even more tender and melts on the tongue.
Flank steak from Wagyu beef
This cut is ideal as a classic pan-fried or grilled steak, or for making small quantities of pastrami at home. Flank steaks can usually be beautifully seasoned, but with the Wagyu cut, the focus should be on flavour.
What makes Wagyu beef so special?
There is one factor that clearly distinguishes Wagyu beef from all other meats, and that is the amazingly high level of marbling. Unlike other types of beef, where the fat tends to accumulate in spots - think of the famous eye of fat on rib-eye steak - Wagyu's fat is evenly distributed throughout the meat. The muscle meat is therefore almost completely covered with the finest deposits of fat, making it incredibly tender. In addition, there are always two components in the meat. The flavour carrier and the flavour enhancer.
In this case, the fat acts as a flavour enhancer. A BMS 9-12 Wagyu beef therefore has an incredibly intense flavour because the highest degree of marbling has been achieved.
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The exclusive Wagyu beef from Austria
The better Kobe beef
At Fitmeat you get premium Austrian Wagyu beef with the highest degree of marbling. With a BMS of 9 - 12, there is simply nothing better.
Compared to Japanese Kōbe beef, our Wagyu cattle grow up on a beautiful small farm in the Salzkammergut region. There, Carina and Roland breed 100% purebred, full-blooded Black Wagyu cattle. With the highest quality standards, knowledge and passion, and already in the third generation.
The outstanding characteristics of Wagyu, such as intramuscular fat, short fibres and high levels of glutamic acid, are combined with the best and most careful breeding. Free range, natural feed and slow rearing guarantee the best quality.
What does BMS mean?
When it comes to the crème de la crème of steaks, everything revolves around the famous BMS. But what does it actually 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.
Herkunft und Haltung
Fitmeat prioritises the highest quality and species-appropriate animal husbandry.
This is why 100% of the animals come from small farmers in Austria.
We source our classic Wagyu cattle breeds from idyllic farms in the lake region of the Salzkammergut (Upper Austria).
The birth and complete rearing by small farmers is very important to us. That's why our Wagyu breeders are carefully selected. As a result, we have found absolute experts in this field who have impressed us with their extensive knowledge of genetics, feeding and the optimal rearing of Wagyu cattle.
As a result, we receive first-class, well-cured meat that can be enjoyed with a clear conscience and is a masterpiece not only in terms of appearance, but also quality and flavour.
Details to the article ”WAGYU Flank steak”
| Item number | FM106140 |
| 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. |
Good to know
Facts
- 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
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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?