Flat Iron Wagyu Uruguai BMS 7+ 300 Dias (kg)

This flat iron steak comes from the infraspinatus muscle of the cow, with the central membrane removed. It is considered the second most tender cut after the ribeye, with a more pronounced flavor typical of front shoulder muscles. The Wagyu uruguaio BMS 7+ with 300 days of cereal feeding has enhanced marbling and flavor complexity.

• The description claims that this is the second most tender cut after the ribeye.
• The description claims a more pronounced flavor typical of front shoulder muscles.
• The description claims BMS 7+ with 300 days of cereal feeding has enhanced marbling and flavor complexity.