Wagyu Beef, Flank Steak, 2KG

Wagyu Beef Flank Steak is a 2kg flank steak of Wagyu-cross beef. Wagyu-cross beef from small artisan farms — rich, deeply marbled and delivered chilled.

£127.80

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Features

Weight

2kg

Variety

Wagyu Flank Steak

Provenance

BMS 5

Region

British Isles

Description

Wagyu Beef Flank Steak is a 2kg flank steak of Wagyu-cross beef — the long, lean abdominal muscle which, in the Wagyu breed, carries far more intramuscular fat than conventional flank, transforming it from a marinade-dependent cut into something genuinely luxurious when simply seared and correctly sliced.

About Our Artisan Wagyu Beef

These Wagyu products are produced from Wagyu-cross cattle raised on small, high-welfare farms using traditional Wagyu husbandry principles — careful feeding programmes, low-stress environments and the slow growth rates that allow natural marbling to develop throughout the muscle. While distinct from Japanese-born and raised Wagyu, these cuts deliver the characteristic richness, tenderness and luxurious marbling of the Wagyu breed in a form that is genuinely accessible for everyday luxury cooking and entertaining.

Wagyu beef requires a different approach to cooking than conventional beef. The extraordinary fat content means it cooks faster and at lower temperatures than you might expect — the fat begins to melt almost immediately in the pan. Use a dry, very hot pan with no added oil, cook for less time than you think you need, and rest generously. Japanese A5 Wagyu in particular is so rich that smaller portions are recommended — 100–150g per person is often sufficient as a standalone steak. Season only with good flaky sea salt.

How to Cook & Serve

To get the very best from Wagyu Beef Flank Steak:

Season generously and cook the Wagyu flank hot and fast — 2–3 minutes per side on the highest heat available.
Alternatively, marinate overnight in soy, ginger and sesame for an Asian-inspired preparation that works beautifully with Wagyu’s richness.
This cut is ideal for barbecue — the fat renders magnificently over direct flame.
Always slice very thinly against the grain before serving — this is absolutely essential with flank steak.

Perfect Pairings

Wagyu Beef Flank Steak pairs beautifully with:

Chimichurri, salsa verde or Asian-style soy and ginger dressing
Sweet potato fries or grilled corn on the cob
A juicy, approachable red — Malbec, Merlot or Grenache
A fresh herb salad or pickled cucumber to cut through the Wagyu richness

Storage & Preparation: Keep refrigerated and use by the date shown. Remove from packaging and allow to reach room temperature for 30 minutes before cooking. Season with good flaky sea salt only — this beef needs nothing else. Use a dry pan with no added oil or fat. Any leftover cooked Wagyu keeps refrigerated for up to 2 days and is excellent served cold, thinly sliced.

However you cook it, Wagyu Beef Flank Steak brings genuine Wagyu richness and marbling to the table — a luxurious centrepiece that elevates any occasion.

In the heart of Yorkshire, the Wagyu farm stands as a testament to the dedication and passion of a family committed to producing exceptional Wagyu beef. Established in 2019, this family-run farm seamlessly blends traditional farming methods with innovative feeding practices to deliver a product that is both unique and of the highest quality.

Traditional Farming Methods

The Wagyu cattle are reared outdoors, allowing them to graze freely on lush pastures. This natural environment ensures the animals lead stress-free lives, which is essential for developing the rich marbling characteristic of Wagyu beef. As the cattle mature, their diet is supplemented with a proprietary olive-based feed, a practice inspired by traditional Japanese methods. This olive feeding enhances the meat’s flavour and tenderness, imparting a distinctive buttery taste that sets it apart from conventional beef.

Specialised Diet: fed for 15 months on a mixture of maize silage (think malt and kimchi for animals), distillers grain, crushed barley (looks like porridge oaks) and an addition of olive feed for the last 3 and half months. To the exception of the olive, all the feed is produced on site – designed to enhance marbling and flavour.

Accreditations and Quality Assurance

This British Wagyu Farm is committed to maintaining the highest standards of animal welfare and product quality. Their adherence to traditional farming practices and innovative feeding regimens underscores their dedication to excellence. Additionally, the farm’s unique olive-fed Wagyu has garnered attention for its exceptional taste and quality, reflecting their meticulous approach to cattle rearing.

By choosing British Wagyu, you’re not just buying beef; you’re indulging in a culinary experience that will take your cooking and dishes up a level