Wagyu Beef Flank Steak, MS4

Cut from the flavorful abdominal muscles, this Wagyu flank steak combines the bold, beefy character of a classic flank with the exceptional marbling of Rangers Valley MS4 Wagyu. The abundant intramuscular fat keeps the meat remarkably juicy and tender while preserving the hearty texture that makes flank steak a favorite for grilling and high-heat cooking. Rich, buttery, and deeply savory, it's an elevated take on a traditional butcher's cut.

Perfect for grilling, broiling, or quickly searing over high heat, flank steak is best cooked to medium-rare and sliced thinly against the grain. Use it for steak salads, tacos, fajitas, grain bowls, or serve simply with chimichurri, roasted vegetables, or crispy potatoes. Its robust flavor also stands up beautifully to marinades inspired by Latin American and Asian cuisines.

Rangers Valley is one of the world's most respected producers of premium marbled beef, based in the Northern Tablelands of New South Wales, Australia. Specializing in long-fed Black Angus and Wagyu cross cattle, the company raises its herds in a cool-climate, high-altitude environment before finishing them on specialized vegetarian grain rations for extended feeding periods. This meticulous approach produces exceptionally consistent marbling, tenderness, and depth of flavor that have made Rangers Valley a favorite among chefs worldwide.