Flank cut. Very tasty and juicy. A unique way and accessible way to taste wagyu.
Vacuum-aged 35 days.
A unique flank from the Wagyu breed. Its abundant marbling gives it unique flavors and juiciness unmatched to other flanks. A flank cut, with a fibrous and very tasty texture. Savour it naturally or with a sauce. Rubs are not necessary.
Here are some cooking and preparation tips for successful BBQing:
Temper your meat properly (from 30 to 45 minutes) so that the internal temperature heats up quickly and your piece of meat does not lower the temperature of your grill
Always use your BBQ in a location sheltered from the wind. This will keep the temperature constant.
Cook at a very high temperature. Place thicker steaks and more complicated items to cook first so that you can serve all steaks at the same time.
Use the palm of your hand as a guide for cooking your steaks (ask a La Bête representative to explain this technique).
The steak rub (seasoned salt) is always added after cooking. Place it on the table and your guests will season according to their tastes. Enjoy your meal!