Title
Standing Stone American Wagyu Flank Steak
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Flank Steak (Avg Weight 1.5 - 2.0 lbs)
The "London Broil" Elevated — Intense Marbling in a Lean Cut. This is a game-changer for anyone who thinks Flank Steak is just for marinating. Typically, the Flank is a lean, athletic muscle known for its fiber and chew. However, our American Wagyu Flank defies the norm. Sourced from our partners at North Georgia Meat Company (NGM), the Wagyu genetics deposit fine ribbons of intramuscular fat between those strong muscle fibers. This marbling breaks down the toughness usually associated with this cut, creating a steak that has the robust, beefy flavor of a traditional flank but with a silky, tender texture that rivals a Strip steak.
Why It’s a Staple: It is the ultimate "sharing steak." One flank feeds the whole table. While it is still the king of fajitas and stir-frys, this specific Wagyu version is high-quality enough to be grilled simply with salt and pepper, sliced thin, and served as the main course without any heavy sauces to hide behind.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Flank Steak (Wagyu Genetics)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.5 - 2.0 lbs
💡 The Chef’s Method: The slice determines the tenderness.
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The Prep: Unlike grass-fed flank, you do not need to marinate this for tenderness, only for flavor.
-
The Heat: Grill over high heat to get a crust. The fat needs to render quickly.
-
The Slice: Critical. You must identify the grain (the lines running the length of the steak) and slice perpendicular (against) those lines.
-
Target Temp: Medium-Rare (130°F). If you slice it thin and against the grain, it will melt in your mouth.
Standing Stone American Wagyu Flank Steak (Avg Weight 1.5 - 2.0 lbs)
The "London Broil" Elevated — Intense Marbling in a Lean Cut. This is a game-changer for anyone who thinks Flank Steak is just for marinating. Typically, the Flank is a lean, athletic muscle known for its fiber and chew. However, our American Wagyu Flank defies the norm. Sourced from our partners at North Georgia Meat Company (NGM), the Wagyu genetics deposit fine ribbons of intramuscular fat between those strong muscle fibers. This marbling breaks down the toughness usually associated with this cut, creating a steak that has the robust, beefy flavor of a traditional flank but with a silky, tender texture that rivals a Strip steak.
Why It’s a Staple: It is the ultimate "sharing steak." One flank feeds the whole table. While it is still the king of fajitas and stir-frys, this specific Wagyu version is high-quality enough to be grilled simply with salt and pepper, sliced thin, and served as the main course without any heavy sauces to hide behind.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Flank Steak (Wagyu Genetics)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.5 - 2.0 lbs
💡 The Chef’s Method: The slice determines the tenderness.
-
The Prep: Unlike grass-fed flank, you do not need to marinate this for tenderness, only for flavor.
-
The Heat: Grill over high heat to get a crust. The fat needs to render quickly.
-
The Slice: Critical. You must identify the grain (the lines running the length of the steak) and slice perpendicular (against) those lines.
-
Target Temp: Medium-Rare (130°F). If you slice it thin and against the grain, it will melt in your mouth.