Shop by category

The Full Menu Prime Steaks Smokehouse & Ribs Burgers & Grill Dry-Aged & Charcuterie Butcher's Cuts Meat Boxes Sauces, Rubs & Sides Gift Cards

Discover

New on the Menu Pitmaster's Picks Shop by Occasion Build Your Box · save 10%Book a Table Taste Profile

Smokehouse & Ribs

Prime Steaks

Dry-Aged & Charcuterie

TEXAS WAGYU

01 / 02

Heavy marbling, very little effort.

Texas Wagyu Flat Iron

$38

Flat iron steaks from Texas-raised wagyu cross cattle.

Cut size

Not sure which cut size? Tell us how many you cook for once and every page suggests one.

OptionTexas Wagyu

10 left today

Delivery & storage questions Cooking for a crowd?Ask the butcher

Texas Wagyu Flat Iron

Cut size	Feeds	Weight or cook time	Rest or keeping time
1 lb pack	2	16	3–5
2 lb pack	4	32	3–5
4 lb pack	8	64	3–5

Weights are approximate; every cut is trimmed by hand. Columns: pack size, people it feeds, weight in oz, and days it keeps in the fridge unopened. Every pack freezes for up to six months. Rest steaks 5 minutes and roasts 20 to 30 minutes after cooking, before you slice.

Description

The flat iron comes from the shoulder and is one of the most marbled cuts on a wagyu cross animal. It cooks in minutes and stays tender as long as you slice it across the grain.

Good on the grill, and very good in a hot cast iron pan.

Sourcing & storage

Texas wagyu cross beef flat iron. Nothing added.

Allergens: none. Keep refrigerated and cook within 5 days, or freeze for up to 6 months.

Cooking notes

1 lb pack2 steaks, 8 oz each
2 lb pack4 steaks, 8 oz each
4 lb pack8 steaks, 8 oz each
OriginTexas wagyu cross
Cooking3 minutes a side, rest 5 minutes

Cold-arrival promise

If it does not arrive cold and right, we replace it or refund you.

Chilled delivery

Same day locally by 2pm, next day beyond. Free over $150.

Cut to order

Tell us the thickness in the order notes and we cut it that way.

Build Your Box

Four cuts together save 10%.

Reviews

No reviews yet

Be the first to say how the Texas Wagyu Flat Iron cooked.

Good questions

Delivery, storage, doneness and gift cards. Still unsure? The team replies within a working day.

Ask the butcher

Every product page has a Cut & doneness guide showing the weight, the thickness and how many people each size feeds. As a rule, allow 8 to 10 ounces of boneless steak per person and about a pound each for anything on the bone. In the dining room we cook to five points: rare (125F), medium rare (135F), medium (145F), medium well (150F) and well done (160F). We recommend medium rare for dry-aged steak. Not sure? Ask at the counter or call us.

Plain cuts of beef, pork and lamb contain nothing but meat. Sausages, burgers, rubs and sauces can contain gluten, mustard, soy, celery, milk or sulphites, and each product page lists exactly what is in it. Our kitchen and block also handle nuts, eggs, fish and sesame, so we cannot promise that anything is free of traces. In the dining room, tell your server about any allergy before you order and the kitchen will cook your plate separately where it can.

We deliver by refrigerated van across Fort Worth and the surrounding area, seven days a week. Order by 2pm Central for same-day local delivery. Everywhere else in Texas and the neighbouring states gets butcher's cuts delivered chilled the next day. Every cut is vacuum sealed and packed in an insulated box with ice packs that hold below 40F for 36 hours. Delivery is free over $150. Sauces, rubs and gift cards ship anywhere in the US.

Fresh meat cannot be sent back, but every order is covered. If a box arrives warm, damaged, short or with the wrong cut, send us a photo within 24 hours of delivery and we will replace it or refund you, whichever you prefer. If a cut is unavailable on the day we offer the nearest equivalent of equal or greater value and ask you before we send it. Sauces, rubs and other shelf goods can be returned unopened within 30 days.

From a small group of Texas ranches within a few hours of Fort Worth. We buy whole carcasses, break them down at our own block and dry-age the steak cuts in house for 45 days in a room held just above freezing. Dry-ageing loses about a fifth of the weight and concentrates the flavour, which is why those cuts cost more. Pork, lamb and poultry come from farms we visit ourselves, and every product page says where the meat was raised.