How to achieve the tenderness of a steak with the flavor of a shoulder pot roast? The Wagyu/Angus Cross Flatiron steak. It is taken from a section of the shoulder/chuck that has no bone and is highly marble. This week we are offering a 9-lb Box of Wagyu/Angus Cross beef with a flat iron steak plus one 3 lb roast and other cuts. Again the cut is better with Wagyu because: the cut is fatty and the Wagyu fat is better than normal fat and better for you, 2, the Wagyu is more tender so that the meat is less chewy.
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