Our wagyu flank steak clears up the bad reputation this cut has with some home cooks, conjuring up visions of dry, tough plates of beef. The Snake River Farms flank steak is full of flavor and remarkably tender. The broad shape makes it easy to slice and serve. For the best results, be sure to cut against the coarse grain. This American Wagyu steak works well with your favorite marinade, but this is a cut that is delicious with simple seasonings. A fast and easy main dish to serve a crowd.
Beef Grading 101
This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 USDA Prime
BMS 6 to 8 SRF Black Grade
BMS 9+ SRF Gold Grade
Here's some straightforward information - the flank steak comes from the flank primal located just beneath the rib end of the loin. The flank steak is a single muscle, called the rectus abdominus, that requires minimal butchering.
Fast fact: Flank steak is sometimes referred to as London Broil, which is a traditional recipe that calls for marinating the beef and cooking by pan frying or under a broiler. You might see a cut of beef in a grocery store labeled “London Broil” but it is often a top round cut and not flank steak.