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The flat iron steak, also known as the top blade steak, is extracted from the shoulder of the Wagyu cattle, and it boasts a remarkable balance of marbling and tenderness. The marbling, which refers to the intricate network of fat interspersed throughout the meat, is a hallmark of Wagyu beef. In the Margaret River Wagyu Flat Iron, this marbling is exceptional, creating a succulent and flavorful steak experience.