• An Australian wagyu full blood flat iron steak on a black slate board with knife and salt
  • An Australian Wagyu Full Blood Flat Iron Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • An Australian Wagyu Full Blood Flat Iron Steak with salt and chef's knife on a black slate, isolated on black background.
  • A Raw Australian Wagyu Full Blood Flat Iron Steak rests on a black slate surrounded by salt, pepper, rosemary, garlic, and complemented by a glass of red wine on a dark surface.
In stock

Full Blood Australian Wagyu Flat Iron Steak

Full Blood Australian Wagyu Flat Iron Steak

$40.00
$40.00
Sale Sold out
8 oz

BMS 9+

What does this grade mean?

Australian Wagyu is graded on the AUS-MEAT marble score, which tops out at 9+. This cut is 9+. It's marbled but beefier than Japanese A5: plan 7–8 oz per person.

Full grading guide

Members Club · Free A5 filet in your first box + free Overnight on every box. Choose your cuts, swap anytime. Explore the Members Club →

How many to order?

This 8 oz cut serves 1 as a steak dinner (7–8 oz per person).

Complimentary with your order

  1. $250+Complimentary Wagyu gift
    + free 2-day shipping
  2. $350+Premium gift
  3. $500+Top-tier gift
    + free next-day shipping

With this in your cart: $210.00 away from a complimentary Wagyu gift + free 2-day shipping

Your gift is chosen in the cart once your order qualifies.

Product Specifications
Weight Weight: 8 oz
Grade Grade: View Scoring BMS 9+
Origin Origin: Australian
Processing Processing: Hand Cut by Artisan Butchers
View full details
An Australian wagyu full blood flat iron steak on a black slate board with knife and salt

Full Blood Australian Wagyu Flat Iron Steak

$40.00

The specs

Origin
Australia
Grade
Full Blood · marble score 9+
Weight
8 oz
Serves
1 (7–8 oz per person)
Price per oz
$5.00
Cooking tip
Thaw in the fridge, sear hot to medium-rare, rest five minutes and slice against the grain.
Arrives
Frozen, in an insulated cooler with ice gel packs

Compare before you choose

CutOrigin · gradeWeightServesPrice
This cutAustralia · Full Blood · marble score 9+8 oz1$40
Full Blood Australian Wagyu Ribeye SteakAustralia · Full Blood · marble score 9+16 oz2$125
Full Blood Australian Wagyu Denver SteakAustralia · Full Blood · marble score 9+8 oz1$60
Australian Wagyu Beef PattiesAustralia16 oz2$20
Australian Wagyu Beef Bacon | Wood SmokedAustralia · Marble score 8-916 oz4–6$50

Still deciding? Text your concierge at (310) 683-7078 or call (310) 683-7076 for a personal answer.

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Australian Wagyu

Full Blood Australian Wagyu Flat Iron Steak, BMS 9+

Full Blood Australian Wagyu, BMS 9+. In One of the Most Marbled Secondary Cuts on the Animal.

This 8oz Flat Iron is graded BMS 9+, the highest achievable score on the Australian Wagyu grading scale, in a cut that has earned serious recognition among chefs and butchers for the extraordinary marbling it carries relative to its position on the animal. Sourced from some of Australia's most respected farms, such as Stone Axe, Margaret River and Sir Harry.

100% Full Blood Wagyu | Certified Genetics

Full blood Wagyu means every animal carries 100% Wagyu genetics traceable through a certified breed registry. Full blood genetics are what drive the marbling potential, the fat quality, and the eating experience that sets this program apart — and BMS 9+ in a flat iron cut is a direct result of that commitment carried through every stage of production.

What BMS 9+ Means

The Australian Wagyu grading scale runs from 1 to 9+, with 9+ representing the highest achievable score. At this level, intramuscular fat is densely and evenly distributed throughout the muscle in the fine, uniform pattern that separates genuine high-grade wagyu from every other beef category. In a flat iron — a cut that already carries some of the highest natural marbling of any secondary muscle — BMS 9+ elevates that baseline into territory that rivals the premium loin cuts in richness while delivering a flavor profile that is distinctly its own.

Grade: Full Blood Wagyu, BMS 9+ 

Cut: Flat Iron (Top Blade, Chuck) 

Weight: 8oz 

Origin: Australia

Source: some of Australia's most respected farms 

Genetics: 100% certified full blood Wagyu

Why Full Blood Flat Iron at BMS 9+ Is One of the Most Compelling Cuts in the Program

The flat iron is cut from the top blade of the chuck, a muscle that sits directly beneath the shoulder blade and carries a natural marbling density that is unusually high for a secondary cut. In conventional beef it is valued as an economical alternative to the premium loin cuts. In full blood Australian Wagyu at BMS 9+ it becomes something categorically different. The fine, evenly distributed fat that full blood genetics produce at this grade threads through the flat iron's tight, uniform grain in a way that delivers both richness and texture simultaneously — tender enough to cut without resistance, bold enough in flavor to stand alongside any cut in the program. It is the kind of result that reminds experienced wagyu eaters that the secondary cuts, in the right animal and at the right grade, are not alternatives to the premium cuts but genuinely distinct expressions of what full blood wagyu is capable of producing.

Production at BMS 9+ from a full blood program of this caliber is inherently limited.

Included With Your Order

One 8 oz Full Blood Australian Wagyu Flat Iron, vacuum-sealed and flash-frozen.

Our Packaging

Temperature-Controlled Insulation

Each order is carefully packed in an insulated foam cooler to maintain optimal temperatures throughout transit.

Frozen for Peak Freshness

We use ice gel packs to keep your Wagyu chilled and pristine—so it arrives as fresh as the day it was packed.

Durable, Reinforced Shipping

Our sturdy packaging protects your marbled cuts from damage during transport, ensuring a flawless unboxing experience. We stand by our commitment to quality and excellence. Every order arrives perfect. We will always make it right.

Our packing Our packing
Wagyu Rib Cap Steak
A Cut Above the Rest

Sourced from high-grade full-blood Wagyu cattle raised in the lush, pristine pastures of Australia, our Australian Wagyu Flat Iron Steak is renowned for its exquisite marbling. This exceptional cut ensures a rich, buttery texture and deep, savory flavor that sets it apart from other steaks, inviting you to savor every moment.

Quality and Flavor

With its high marbling score, this Flat Iron Steak is infused with extraordinary juiciness and depth of flavor. Each cut promises a melt-in-your-mouth experience that is both satisfying and indulgent, making it the standout choice for any occasion. The careful preparation by our master butchers guarantees that you receive only the highest quality steak.

Wine Pairings

Enhance your dining experience with these complementary wine options:

  • Cabernet Sauvignon: A full-bodied Cabernet Sauvignon with high tannins pairs excellently with the rich marbling and robust flavor of Wagyu steak, cutting through the fat and enhancing the overall taste.
  • Syrah/Shiraz: A Syrah or Shiraz offers bold flavors of dark fruit and spices that complement the intense flavors of the Wagyu while balancing its richness.
  • Malbec: With its ripe fruit flavors and smooth texture, Malbec is an excellent match for the buttery texture of Wagyu, adding depth to each bite.
  • Zinfandel: A fruit-forward Zinfandel with spicy and jammy characteristics enhances the intense marbling and smoky flavors from grilling, making it an ideal pairing.

Bring home Destination Wagyu's Full Blood Australian Wagyu Flat Iron Steak today and discover why this cut is favored by discerning diners. Savor its richness, tenderness, and exceptional flavor that make it a standout choice for any meal! You have great taste!

How to Cook

Instruction
1. Prepare the Steak

Take the flat iron steak out of the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking. This helps ensure even cooking.

2. Preheat Your Cooking Surface

Preheat a grill, cast-iron skillet, or stovetop grill pan to medium-high heat. If using an oven for finishing, preheat it to 400°F (200°C).

3. Sear the Steak

If using a grill, place the steak directly on the grates. Cook for about 4-5 minutes on one side without moving it, allowing nice grill marks to form.

If using a skillet, add a tablespoon of high smoke-point oil (like canola or grapeseed) and heat until shimmering. Place the steak in the skillet and sear for about 4-5 minutes on one side.

4. Flip and Continue Cooking

Flip the steak and continue cooking for another 4-5 minutes for medium-rare. Use an instant-read thermometer to check the internal temperature; it should read around 130°F (54°C) for medium-rare.

5. Rest the Steak

Remove the flat iron steak from the heat and let it rest on a cutting board for 5-10 minutes. This resting period allows the juices to redistribute, ensuring a juicier steak.

6. Slice and Serve

Slice the flat iron steak against the grain into thin strips for maximum tenderness. Serve with your favorite sides and consider drizzling with a bit of high-quality olive oil or sprinkling with flaky sea salt for added flavor.

Frequently Asked Questions

How is Your Wagyu Meat Delivered?

Your order ships frozen via FedEx 2nd Day Air or FedEx Overnight, Monday through Thursday, for weekday delivery. Orders placed by 12 PM PT ship the same day; Thursday shipments go overnight only. Orders of $250 or more ship free by FedEx 2nd Day Air.

Each shipment is packed in an insulated cooler with ice gel packs. The beef usually arrives frozen. Slight thawing in transit is normal, does not affect quality, and the beef can be safely refrozen, though each refreeze slightly reduces quality, so thaw only what you plan to cook.

Every cut is blast frozen and vacuum sealed before it ships. In Los Angeles, same-day delivery is available: text your concierge at (310) 683-7078.

Where Does Our Wagyu Meat Come From?

We name the origin of every cut. Our Japanese A5 Wagyu comes from Miyazaki, Kagoshima and Hyogo (Kobe Wine), and our Australian Wagyu from established Australian farms, named on each product page. We work directly with farms and their long-standing distributors, and every Japanese A5 order ships with its certificate of authenticity.

Why Choose Destination Wagyu for Your Wagyu Meat?

Every cut is labeled with its origin and grade, Japanese A5 orders include a certificate of authenticity, and our concierge can help you choose by text at (310) 683-7078. Every order arrives perfect, and if anything isn't right, we will always make it right.

What Should I Do If There Is a Problem with My Order?

Every order arrives perfect, and if anything isn't right, we will always make it right. Email us at contact@destinationwagyu.com, call (310) 683-7076, or text your concierge at (310) 683-7078.

Is Your Wagyu Meat Grass-Fed?

Wagyu calves start on pasture and grass, then move to a long grain-finishing period of rice straw, corn and barley that builds Wagyu marbling. Japanese A5 cattle are typically grain-finished for well over a year. Australian Wagyu feeding varies by farm and is listed on each product page.