Flank Steak

Our Akaushi Wagyu flank steak represents the pinnacle of grass-fed beef craftsmanship, sourced from our family operation near Mount Horeb, Wisconsin.

Why You’ll Love This Cut

• Rich Wagyu marbling for tenderness and flavor
• Ideal for grilling, pan-searing, or sous vide
• Raised and processed in small batches for consistency

This premium cut exhibits the hallmark characteristics of superior Wagyu genetics—exceptional intramuscular marbling that ensures remarkable tenderness across multiple cooking applications. Hand-selected and precisely butchered, each steak delivers the versatility to excel whether grilled at high heat, pan-seared, or broiled, without compromising texture. The natural marbling structure eliminates the traditional limitations of flank steak preparation, yielding consistently tender results regardless of method. 

Why Akaushi Cross American Wagyu from Generations Beef

• Higher oleic acid and monounsaturated fats
• No mystery sourcing or feedlot finishing
• Raised on our own family farm, not aggregated from multiple suppliers

Rooted in five generations of sustainable cattle husbandry and rigorous quality standards, this all-natural beef showcases the measurable difference that heritage farming expertise and animal welfare practices impart to the final product.

**Note:  All of our Wagyu beef is delivered vacuum packaged and frozen at -10F**