Fullblood Wagyu Flank Steak Whole Marbling Score 9+ Stone Axe
This Wagyu Marbling Score 9+ Flank Steak or Bavette from Stone Axe is located near the abdominals between the brisket and back leg and is revered by chefs and butchers.
Bursting with BIG BEEFY flavour and incredible Marbling, this is a great cut to barbeque whole and slice at the table.
It is also the perfect canvas for your favourite marinade. Its rich beefy flavour stands up to strong accents, like the chilli and spices in the classic Mexican fajitas dish.
Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.
The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.
We recommend you cook your Flank using the following methods:
GRILL
Preheat grill to medium high. Lightly oil grates. Grill flank steak 3 - 5 minutes per side. Remove from grill and let the Flank rest for 5 minutes. Slice against the grain and serve.
STOVETOP
Preheat a large skillet to medium high. Add 1 tablespoon of oil. Sear Flank steak 3 - 5 minutes per side. Remove from heat and let the Flank rest for 5 minutes. Slice against the grain and serve.
Your product has been packaged using the latest and most advanced packaging technology.
Vacuum skin packaging (VSP) packs enclose product like a second skin. VSP extends the shelf life of product due to the absence of oxygen which causes food to deteriorate rapidly and constrains product purge eliminating yield loss in food.
Product packaged using VSP technology can safely be stored refrigerated and frozen.
Feeds 6 - 8 people.
