Same as the flap meat steak this also is one of the butcher's secret steak cuts. This cut has been enjoying ever-increasing popularity in the recent years. The cut is also known as top blade steak or "misuji" steak in Japan. It has been relatively unknown up until 2002 when it was first officially "invented" and marketed.
The cut comes from the chuck shoulder part and the steak is mesmerizingly marbled, therefore incredibly tender and full of flavor. There is no need for sauce or marinade. High-quality sea salt and freshly ground black pepper will do magic. Let the Morgan Ranch steak's rich flavor shine on its own. Serve with asparagus and garlic cloves sprinkled with sea salt.
The tough connective tissue (the gristly fascia membrane) often associated with flat iron steaks is removed!
The Morgans control all stages of production themselves: rearing, calving, selection and classification, feeding, transport, supervision of harvesting and meat production, packaging, shipping and export to Japan. This way the Morgans make sure that their meat is always of the highest quality. Before export, the beef matures for 30 days and is then flash frozen to protect the aroma.
1. No factory farming! Humanely raised and treated with respect.
2. No growth hormones, antibiotics or steroids used - ever!
3. Free-range pasture raised and grass-fed on massive land, 100% vegetarian feeding.
4. One farm, one family, one importer - traceability from farm to fork.
5. Certified American Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
6. Known as Purebred Wagyu in the US. (Due to regulations only recognized and sold as US Beef in Japan.)
7. Preferred by over 70 top-class gourmet restaurants, including Michelin-starred ones.
8. Morgan Ranch Beef won awards for sustainability, taste and tenderness.
9. Rich in monounsaturated fatty acids Omega 3s and 6s - yes, the good fats.
10. Amazingly flavorful, tender and juicy.
At A Glance
||Certified American Wagyu. The breed contains more than 90% Japanese wagyu genetics. Composition of Wagyu, Angus and Hereford. Due to regulations in Japan only recognized as American beef.
View breeding certificate from the American Wagyu association.
||All year 100% free range and all-natural on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grass-fed their entire life and finished on maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins and minerals (all vegetarian natural feeding) for 210 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
||Horizon Farms, Inc., Japan
||Morgan Ranch Inc., USA
Instructions & Cooking Tips
Completely defrost the steak in the fridge and shortly before cooking, open the pack and let the steak "breathe" at room temperature for a couple of minutes.
The fine marbling gives the flat iron steak its rich flavor and tenderness. For the Morgan Ranch flat iron steak, we recommend the cast-iron skillet, or the classic fry-pan. The grill works great as well but due to the small size of this steak, you have to be careful not to overcook it. Use the indirect grilling technique.
If cooking in the fry-pan or the iron skillet we highly recommend good quality butter (no added salt and preservatives).
Sprinkle with high-quality sea salt and freshly ground pepper.
The reverse sear method and medium-rare doneness yields best results for all Morgan Ranch steaks, this means: slow cook and turn often. Let it sizzle.
Once the core temperature has reached 52 degrees Celcius or 125 degrees Fahrenheit sear on high heat for a couple of seconds until the outer layer is crispy and dark brown and the internal temperature has reached 130 degrees Fahrenheit or 55 degrees Celsius. This is when the steak is at its perfect doneness.
Remember, the steak will continue to cook as it rests. The internal temperature will rise by a few degrees even after it has been taken off the heat. Slice for presentation and sprinkle with a little bit of sea salt.
The flat iron steak is good as it is and is also a great steak for dishes that call for thinly sliced meat to complement fresh garden vegetables, herbs, and salads.
Eat while still warm for soft and buttery flavor and experience.