Bushugyu A5 Flat Iron Steaks - 2 Pack
Full Prep
Freezer Friendly
Lone Mountain Wagyu’s A5 Flat Iron Steak is an especially exciting product debut. While the butcher has extensive experience offering American Fullblood Wagyu, this is the first time offering A5 Flat Iron. It is a special and revered butcher’s cut that combines the tenderness of a Ribeye with the bold flavor of the Chuck. This is a great steak for any occasion.
Acquired by Glen and Marion Lloyd in 1965, Lone Mountain has been synonymous with raising superior cattle. In 2005, Lone Mountain began raising fullblood Wagyu cattle on their 27,000-acres on the historic Turquoise Trail in Golden, New Mexico. Wagyu’s cows are 100% fullblood Wagyu cattle, a special breed from Japan that is naturally densely marbled and therefore full of rich, buttery flavor and melt in your mouth tenderness—the caviar of cattle, if you will. In order for the Lone Mountain ranchers to raise 100% Fullblood Wagyu, each cow must be DNA-certified with a birth certificate and three generations of Japanese parentage proven out.
This package serves 2-4 people and includes 2 Bushugyu A5 Flat Iron Steaks
- Each steak weighs approx. 7-8 oz.
- Steaks ship frozen with dry ice, may dissipate in transit.
- Do not handle dry ice with bare hands.
- Upon arrival, store steaks in the freezer for up to 6 months.
To Serve
- If frozen, thaw your A5 Wagyu in the refrigerator overnight before preparing.
- Lone Mountain Wagyu recommends cooking steaks to no more than Medium Rare.
- Note that this A5 Wagyu steak has a high amount of marbling, so there is no need for additional fat when cooking.
- Be mindful of heat; the luxe marbling gives it a lower smoking point than traditional American beef.
- Enjoy!
- A5 Flat Iron Steak – 100% A5 Wagyu Beef
America's 100% Fullblood Naturally raised Wagyu Beef
America's 100% Fullblood Naturally raised Wagyu Beef
This is a story about one of our favorite spotted quadrupeds: the cow. Only these are not your average cows. They’re not even your haughty Black Angus cows. These are 100% fullblood Wagyu cattle, a special breed from Japan that is naturally densely marbled and therefore full of rich, buttery flavor and melt in your mouth tenderness--the caviar of cattle, if you will. No mudbloods here for the New Mexican ranchers at Lone Mountain Wagyu, who, after trying this distinctive beef for the first time, spent several years traveling to Japan, studying historical texts and meeting with Wagyu ranchers around the country to understand the secrets to this extraordinary Japanese breed. In order for the Lone Mountain ranchers to raise 100% Fullblood Wagyu, each cow must be DNA-certified with a birth certificate and three generations of Japanese parentage proven out.
And you thought the DAR was selective…
