Flank Steak | A5 Hannari Japanese Wagyu

    Want to see this cut in action? Checkout this video! Learn about how we label beef and Beef Grading Standards   Flank is typically a cut that you need to braise, however this A5 Hannari Wagyu Flank is perfect for a quick sear.  It is a very tasty cut of meat thanks to its INTENSE beefy flavor; another option is to braise. Cutting the meat against the grain is the most important thing to remember when you're serving and eating it. The grain refers to the long strands of tough fibers that you can see running through the meat. About A5 Hannari Beef In Japan it is believed that the quality of meat from female Wagyu cattle is higher than that of male Wagyu cattle (cows have smaller muscles than bulls and steers). There is certainly a more refined flavor profile and a silkier texture. We came, we tried and we loved it.  Hannari beef is raised in a multigenerational family farm located in the prefecture of Kyoto, Japan, a farm of breeders that focused on only select female cows...