Japanese Wagyu flank steak Kagoshima A5+ BMS12
JAPANESE WAGYU FLANK STEAK KAGOSHIMA A5+ BMS 12
The flank steak from Japanese Wagyu from Kagoshima is a cut with real character. It comes from the lower part of the cow and naturally has a coarse grain, but thanks to its exceptionally high marbling, this typically firm cut becomes incredibly tender. With an A5+ rating and a BMS of 12, you're looking at the pinnacle of what Japanese Wagyu has to offer. The fat slowly melts through the meat during cooking, resulting in a rich, full flavor and a melt-in-the-mouth texture you won’t soon forget.
WHAT IS A FLANK STEAK?
Flank steak is cut from the abdominal muscles of the cow and is long and flat in shape. The meat has a clearly visible grain, which means you should always slice it against the grain after cooking. Normally, flank steak has a bit more bite, but with Wagyu, that completely changes. Thanks to the fine marbling, the meat becomes tender and juicy even after a quick cook. Sear it hot and fast, let it rest, and slice thinly. A cut that’s all about simplicity and quality.
JAPANESE BLACK KAGOSHIMA A5+ BMS 12
This flank steak comes from Japanese Black Wagyu cattle raised in Kagoshima, one of Japan’s most renowned Wagyu regions. The animals are raised in peace, fed a carefully balanced diet, and never given hormones or unnecessary additives. Only the very best cattle—those that score top marks for marbling, texture, color, and flavor—receive the A5 rating. With a BMS of 12, this meat is marbled to the core. The result is a deep, rich flavor and a texture that practically melts in your mouth, without losing its bold character.
ORDER JAPANESE WAGYU FLANK STEAK ONLINE?
You can order this Wagyu flank steak easily from The Butchery. Each piece is hand-cut, vacuum-packed, and quick-frozen to ensure top quality during transport. Order before 11:00 a.m. and you’ll receive it the same evening in the Netherlands and Belgium. Prefer another delivery time? No problem—just pick what works best for you. Let it thaw gently, sear it briefly, and enjoy a steak that rivals the classics—and might just surpass them.
How to Cook WAGYU Steak
- Plan ahead: Thaw the meat a day in advance (or an hour in cold water) and remove it from the refrigerator 2 hours prior to cooking to bring it to room temperature.
- Preheat the pan to maximum heat without oil or fat; Wagyu has enough fat on its own to develop a beautiful crust.
- Season the steak halfway through cooking or afterward with salt; adding pepper or other spices is not recommended.
- Cook the steak on the first side following the timing chart below. Flipping earlier is fine if you prefer a less pronounced crust.
- Measure the internal temperature. Use the temperatures in the chart. Wagyu is best enjoyed medium rare at 53-55°C.
- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking (Wagyu can be served slightly more cooked).
Thickness of the Wagyu Steak
2 cm thick Wagyu steak
- Rare 50-52°C: 2 min per side
- Medium rare 53-55°C: 2.5 min per side
- Medium 56-58°C: 3 min per side
3 cm thick Wagyu steak
- Rare 50-52°C: 3 min per side
- Medium rare 53-55°C: 3.5 min per side
- Medium 56-58°C: 4 min per side
4 cm thick Wagyu steak
- Rare 50-52°C: 4 min per side
- Medium rare 53-55°C: 5 min per side
- Medium 56-58°C: 6 min per side
5 cm thick Wagyu steak
- Rare 50-52°C: 5 min per side
- Medium rare 53-55°C: 6 min per side
- Medium 56-58°C: 7 min per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 785.84 |
| Energie (kcal) | 188.00 |
| Vet (g) | 12.20 |
| Verzadigd vet (g) | 4.00 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.50 |
| Zout (g) | 0.08 |
Japanese Wagyu flank steak Kagoshima A5+ BMS12
Flank steak from Japanese Wagyu beef from Kagoshima: a bold cut of meat that’s incredibly tender thanks to its marbling!
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Thyme
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
Flank steak from Japanese Wagyu beef from Kagoshima: a bold cut of meat that’s incredibly tender thanks to its marbling!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
JAPANESE WAGYU FLANK STEAK KAGOSHIMA A5+ BMS 12
The flank steak from Japanese Wagyu from Kagoshima is a cut with real character. It comes from the lower part of the cow and naturally has a coarse grain, but thanks to its exceptionally high marbling, this typically firm cut becomes incredibly tender. With an A5+ rating and a BMS of 12, you're looking at the pinnacle of what Japanese Wagyu has to offer. The fat slowly melts through the meat during cooking, resulting in a rich, full flavor and a melt-in-the-mouth texture you won’t soon forget.
WHAT IS A FLANK STEAK?
Flank steak is cut from the abdominal muscles of the cow and is long and flat in shape. The meat has a clearly visible grain, which means you should always slice it against the grain after cooking. Normally, flank steak has a bit more bite, but with Wagyu, that completely changes. Thanks to the fine marbling, the meat becomes tender and juicy even after a quick cook. Sear it hot and fast, let it rest, and slice thinly. A cut that’s all about simplicity and quality.
JAPANESE BLACK KAGOSHIMA A5+ BMS 12
This flank steak comes from Japanese Black Wagyu cattle raised in Kagoshima, one of Japan’s most renowned Wagyu regions. The animals are raised in peace, fed a carefully balanced diet, and never given hormones or unnecessary additives. Only the very best cattle—those that score top marks for marbling, texture, color, and flavor—receive the A5 rating. With a BMS of 12, this meat is marbled to the core. The result is a deep, rich flavor and a texture that practically melts in your mouth, without losing its bold character.
ORDER JAPANESE WAGYU FLANK STEAK ONLINE?
You can order this Wagyu flank steak easily from The Butchery. Each piece is hand-cut, vacuum-packed, and quick-frozen to ensure top quality during transport. Order before 11:00 a.m. and you’ll receive it the same evening in the Netherlands and Belgium. Prefer another delivery time? No problem—just pick what works best for you. Let it thaw gently, sear it briefly, and enjoy a steak that rivals the classics—and might just surpass them.
How to Cook WAGYU Steak
- Plan ahead: Thaw the meat a day in advance (or an hour in cold water) and remove it from the refrigerator 2 hours prior to cooking to bring it to room temperature.
- Preheat the pan to maximum heat without oil or fat; Wagyu has enough fat on its own to develop a beautiful crust.
- Season the steak halfway through cooking or afterward with salt; adding pepper or other spices is not recommended.
- Cook the steak on the first side following the timing chart below. Flipping earlier is fine if you prefer a less pronounced crust.
- Measure the internal temperature. Use the temperatures in the chart. Wagyu is best enjoyed medium rare at 53-55°C.
- Rest: Let the steak rest for 5 minutes under aluminum foil for additional carryover cooking (Wagyu can be served slightly more cooked).
Thickness of the Wagyu Steak
2 cm thick Wagyu steak
- Rare 50-52°C: 2 min per side
- Medium rare 53-55°C: 2.5 min per side
- Medium 56-58°C: 3 min per side
3 cm thick Wagyu steak
- Rare 50-52°C: 3 min per side
- Medium rare 53-55°C: 3.5 min per side
- Medium 56-58°C: 4 min per side
4 cm thick Wagyu steak
- Rare 50-52°C: 4 min per side
- Medium rare 53-55°C: 5 min per side
- Medium 56-58°C: 6 min per side
5 cm thick Wagyu steak
- Rare 50-52°C: 5 min per side
- Medium rare 53-55°C: 6 min per side
- Medium 56-58°C: 7 min per side
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 785.84 |
| Energie (kcal) | 188.00 |
| Vet (g) | 12.20 |
| Verzadigd vet (g) | 4.00 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.50 |
| Zout (g) | 0.08 |
