This Wagyu Flat Iron, meticulously trimmed away from chuck, and split to remove the center vein, showcases exceptional tenderness that rivals the Ribeye, offering a deep robust beef flavor. Rest is good. Its abundant marbling and flat, uniform shape make it ideal for precise, high-heat searing, delivering a beautifully caramelized crust and buttery interior. A favorite among discerning chefs, this cut turns a humble section into an elevated, steakhouse-caliber experience with every bite.