25 © 2017 2019 FLAT IRON STEAKS Approx. 8oz One of the more tender sections of beef chuck, the flat iron steak (aka top blade steaks, top chuck steaks) is an economical high-end Kobe beef steak cut that’s an excellent alternative to top-shelf steaks such as filet mignon and ribeyes. This cut is versatile and flavorful. BUTCHER INFORMATION: Cut from the Chuck primal. COOKING/PLATING TIPS: Cook wagyu flat iron steaks as you would beef flat irons or other steak cuts. Very versatile, they can be simply seasoned or rubbed with herbs & spices. Great grilled or broiled, they can also be seared and pan-roasted or cooked sous vide. MENU TYPE: Medium Price Point. A flavorful alternative to premium steak cuts that is versatile for many different menus. “FILET STYLE” TOP SIRLOIN STEAKS, C/C Approx. 10oz These wagyu top sirloin steaks are “baseball cut,” small and round to look similar to a filet mignon steak. When cooked, they puff out a bit on the sides, so they look a bit like a baseball. Tender with a more robust flavor this cut is an excellent & more affordable alternative to filet mignon. BUTCHER INFORMATION: Cut from the Sirloin primal. Center-cut, baseball/filet style. COOKING/PLATING TIPS: Wagyu filet-style steaks can be prepared in the same way as classic filet mignon. Sear on both sides to develop a flavorful crust and serve medium-rare. Like filet mignon, the top sirloin steak can be served with a complementary pan sauce. MENU TYPE: Medium Price Point. Ideal for bistro-style, American, gastropub and steakhouse menus. COWBOY RIBEYE STEAKS Approx. 18/20oz Wagyu cowboy ribeye steaks are large and impressive bone-in steaks. The single bone has been Frenched (cleaned of surface meat, fat & membranes) which results in a visually striking appearance on the plate. Ribeyes are a top-shelf steakhouse cut. BUTCHER INFORMATION: Cut from the Rib primal. Bone in. 2” French depth. COOKING/PLATING TIPS: Wagyu cowboy ribeye steaks can be prepared using the same techniques as beef ribeyes. These steaks have a robust, bold flavor & thus don’t need much seasoning or sauces. Grill, sear, broil or pan roast. MENU TYPE: High Price Point. This is an excellent top-of-the-menu cut for steakhouses, fine dining, American, contemporary & bistro menus.