Title
Standing Stone American Wagyu Sierra 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 Sierra Steak (Avg Weight 0.7 - 1.0 lb)
The "Chuck Flank" — A Hidden Gem of the Shoulder. Often overshadowed by the Flat Iron and the Denver, the Sierra Steak is a butcher's discovery that is quickly gaining popularity. Sourced from our partners at North Georgia Meat Company (NGM), this cut (the Splenius muscle) sits deep in the chuck shoulder. Visually, it looks strikingly similar to a Flank Steak, featuring a coarse, distinct grain structure. However, because it comes from the rich, well-exercised shoulder and benefits from our American Wagyu genetics, it packs a savory, mineral-rich beef flavor that arguably surpasses the Flank. It is robust, heavily marbled, and built for fire.
Why It’s a Staple: It is the ultimate alternative to Flank or Skirt steak at a fantastic value. If you love the texture of a steak that you can really chew into—one that holds up against bold chimichurris, spicy dry rubs, and heavy marinades—this is your cut. It is a star performer for high-end fajitas or steak salads.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Sierra Steak (Chuck Flank / Splenius)
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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 0.7 - 1.0 lb
💡 The Chef’s Method: Treat it exactly like Flank Steak.
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The Marinade: The Sierra has a loose grain structure, meaning it drinks up marinades. Give it 2-4 hours in a citrus or soy-based bath to tenderize the fibers.
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The Heat: It needs high, direct heat. Grill or pan-sear fast to get a crust without cooking the center too deeply.
-
The Doneness: Keep it Medium-Rare (130°F). If you cook it past medium, it can become tough.
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The Slice: Critical. The grain is very obvious. You must slice it thinly and strictly against the grain to ensure a tender bite.
-
The Trim: Note that Sierra sometimes has a thin layer of silverskin on one side; if it hasn't been removed, trim it off before cooking or after resting for the best texture.
Standing Stone American Wagyu Sierra Steak (Avg Weight 0.7 - 1.0 lb)
The "Chuck Flank" — A Hidden Gem of the Shoulder. Often overshadowed by the Flat Iron and the Denver, the Sierra Steak is a butcher's discovery that is quickly gaining popularity. Sourced from our partners at North Georgia Meat Company (NGM), this cut (the Splenius muscle) sits deep in the chuck shoulder. Visually, it looks strikingly similar to a Flank Steak, featuring a coarse, distinct grain structure. However, because it comes from the rich, well-exercised shoulder and benefits from our American Wagyu genetics, it packs a savory, mineral-rich beef flavor that arguably surpasses the Flank. It is robust, heavily marbled, and built for fire.
Why It’s a Staple: It is the ultimate alternative to Flank or Skirt steak at a fantastic value. If you love the texture of a steak that you can really chew into—one that holds up against bold chimichurris, spicy dry rubs, and heavy marinades—this is your cut. It is a star performer for high-end fajitas or steak salads.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Sierra Steak (Chuck Flank / Splenius)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 0.7 - 1.0 lb
💡 The Chef’s Method: Treat it exactly like Flank Steak.
-
The Marinade: The Sierra has a loose grain structure, meaning it drinks up marinades. Give it 2-4 hours in a citrus or soy-based bath to tenderize the fibers.
-
The Heat: It needs high, direct heat. Grill or pan-sear fast to get a crust without cooking the center too deeply.
-
The Doneness: Keep it Medium-Rare (130°F). If you cook it past medium, it can become tough.
-
The Slice: Critical. The grain is very obvious. You must slice it thinly and strictly against the grain to ensure a tender bite.
-
The Trim: Note that Sierra sometimes has a thin layer of silverskin on one side; if it hasn't been removed, trim it off before cooking or after resting for the best texture.