WAGYU Flat Iron Fillet

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.