A Wagyu flat iron steak is an exceptionally marbled, tender, and flavorful cut from the cow's shoulder (chuck) that offers a buttery, rich beefy taste and a tender texture comparable to more expensive cuts, thanks to the signature Wagyu fat marbling. The combination of the flat iron's location, which is surprisingly tender for a shoulder cut, and the rich marbling of Wagyu beef creates a unique, high-quality steak that is excellent for grilling or searing, but should be cooked quickly to avoid toughness.
 
 
Where on the cow?
Wagyu flat iron steak comes from the shoulder (chuck) of the cow, specifically the top blade muscle (infraspinatus), located beneath the shoulder blade.