Wagyu Flank Steak BMS: 9 Australia Stone Axe 500gr
88,56€ / kilo
Περιγραφή
Origin of the Cut and Animal Name
Flank Steak is a cut from the lower abdomen of the animal, specifically from the area of the ribs and abdominal muscles. It is known for its distinctive fibrous texture and rich flavor.
The name "Wagyu" refers to Japanese cattle breeds renowned for their exceptional marbling. Stone Axe Wagyu is Australian Wagyu, crossbred with Japanese breeds and raised under strict conditions to ensure top-quality meat.
BMS (Beef Marbling Score) 9 indicates a high degree of marbling, offering rich flavor and tenderness. Stone Axe is an Australian farm specializing in Wagyu production, combining Japanese methods with sustainable farming practices.
Storage
Proper storage of Wagyu Flank Steak is essential:
- Frozen meat: It should be stored in the freezer at -18°C or below.
- Thawing: Slow thawing in the refrigerator for 24-48 hours is recommended. This protects the meat's structure and preserves its natural flavor.
- Fresh meat: If the meat is fresh, it can be stored in the refrigerator at 0-4°C for 3-5 days.
Cooking Method
Wagyu Flank Steak is ideal for quick cooking at high heat to preserve its flavor and texture:
1. Preparation
- Remove the meat from the refrigerator and let it come to room temperature (30-60 minutes).
- Apply coarse salt and, if desired, freshly ground pepper or a light marinade with olive oil, garlic, and thyme.
2. Cooking Method
On the grill:
- Preheat the grill or pan to a high temperature.
- Cook the meat for 3-4 minutes on each side to create a crispy crust.
- Check the internal temperature:
- Rare: 48-50°C
- Medium Rare: 52-54°C
In the oven (after searing):
- Sear the meat in a pan for 2-3 minutes per side.
- Transfer to a preheated oven at 180°C for 5-7 minutes.
3. Resting and Serving
- Let the meat rest for 10 minutes before cutting.
- Cut into thin slices against the grain for greater tenderness.
Culinary Experience
Wagyu Flank Steak is known for its rich flavor and pairs wonderfully with:
- Butter- and wine-based sauces.
- Side dishes such as mashed potatoes, caramelized vegetables, or a fresh salad with balsamic dressing.
