This flight combines the best butcher cuts from our Akaushi American Wagyu Beef program. Taste and compare the complex differences in texture between the flank steak, bavette and flat iron. Each known for their unique characteristics, you'll see why all of them are a cut above the rest.

For those of you that love flank steak on the grill, cooked to a perfect medium rare, this particular cut is ready to impress. Slice it thin and be sure to cut against the grain to get the most out of this tender cut of flank steak.

The flat Iron steak is cut from the top blade makes one hell of a tender steak. It goes by some other names such as the butter steak and probably its most formal name, the boneless top chuck. 

This Akaushi American Wagyu bavette steak is a true diamond in the rough. Part of our butcher cuts collection, this steak will take well to powerful marinades and can be cooked quickly over high heat. 

What You'll Get

1x 10oz Akaushi Flank Steak
1x 8oz Akaushi Flat Iron Steak
1x 8oz Akaushi Bavette Steak

Imported into the US on custom-outfitted 737's in the early 1990's, American Wagyu Akaushi Beef comes from the Japanese Red, a distinct and rare breed of Japanese Wagyu from the southern island of Kyushu.

Landing smack-dab in the middle of the marbling spectrum, Akaushi perfectly blends the intensity of Prime Angus with the succulence of Wagyu. With its lush, beefy flavor and "fork-tender", melt-in-your-mouth disposition, Akaushi will be for many of you The Holy Grail of Steak. If you love Prime Angus, you've got to try American Wagyu Akaushi Beef. Great on the grill or seared in cast-iron.

Learn more about Akaushi American Wagyu Beef