Wagyu Flank Steak - KC Cattle Company
Grilled Wagyu Flank Steak - KC Cattle Company
Sliced Wagyu Flank Steak - KC Cattle Company
Wagyu Flank Steak Delivered to your door
KC Cattle Company Wagyu Flank Steak

Wagyu Flank Steak

$53.99
Size
Make it a Gift
We've made it easy to turn any box of premium cuts into a thoughtful surprise. At Checkout, just check the box that says "Add A Gift Note." When you add a personal note at checkout and we’ll print it for the box. You’ll also get a digital version with tracking to share the surprise (no spoilers).
Add a note at checkout.

American Wagyu Flank Steak | 1.5–2 lbs | BMS 6–8

Lean, flavorful, and incredibly versatile—KC Cattle Company’s American Wagyu Flank Steak is your go-to cut for bold taste and tender texture. Cut from the belly region of our American-raised Wagyu cattle, this 1 lb steak is deeply marbled with a Beef Marbling Score (BMS) of 7, delivering more juiciness and flavor than traditional flank.

Ideal for high-heat cooking, this flank steak sears beautifully and soaks up marinades effortlessly, making it a star in fajitas, steak salads, or sliced over rice bowls. While leaner than a ribeye, the rich Wagyu intramuscular fat gives it a buttery edge that elevates any dish.

Whether grilled whole or sliced thin against the grain, this is everyday steak with premium personality.

KC Cattle Company’s Wagyu Flank Steak brings together the boldness of a classic cut with the richness of Wagyu—crafted for flavor, raised with integrity.

 

Key Details of KC Cattle Company Wagyu Flank Steak:

  • Weight: 1 lb | Large enough for 4–6 servings
  • Marbling Grade: BMS 7 | Elevated tenderness and flavor
  • Sourcing: American-raised Wagyu | No hormones or antibiotics
  • Cooking Methods: Grill, broil, cast iron, or sous vide
  • Perfect For: Fajitas, steak salads, marinades, or meal prep

For best results, marinate and grill over high heat for 4–5 minutes per side. Cook tomedium-rare (130–135°F)and rest for 5–10 minutes. Sliceagainst the grainfor optimal tenderness.

Serve with chimichurri, grilled peppers, or rice bowls. Pairs well with bold reds like Tempranillo or a crisp craft beer.