Full of flavor, tender and well-marbled, this steak is a true all-rounder! Flat iron steaks are versatile, lending themselves to BBQ and pan-frying. They go well with fries and veg or flash them up a bit in a nice salad or something fancy.
While we would love to host all of our customers, only our registered guests on the Farmstead can visit the animals and watch how we raise our cattle. To book one of our accommodations, go here: https://oostemafarmstead.com/
No, but this is a very common question. Although all Kobe is Wagyu, not all Wagyu is Kobe. Wagyu is the breed of cattle, which hails from Japan, and is famed for its dense marbling and flavor. Kobe beef comes from Wagyu cattle that meet very strict guidelines and are born, raised, and processed in Hyogo Prefecture of Japan, whose capital city is Kobe. Wagyu beef from the US could never be Kobe beef.
Oostema Wagyu (or American Wagyu) beef is produced here on the Farmstead by crossbreeding our 100% Wagyu with American Domestic Breed; which results in a cross-breeding. All of the sires are hand-picked by Glen himself.
The fat content is typically lower than Japanese Wagyu due to less marbling, and this creates a hearty, beefy flavor many find very palatable when included in well-known dishes. The result is a pleasant balance of tenderness, texture, and flavor.
When beef does pass inspection, it is stamped or labeled with the USDA inspection stamp, and that means it is fit to eat. The USDA’s inspection is all or nothing. There’s no halfway or partially-passed beef. Meat inspection is a very thorough process.
No, all of our meats come straight from the butcher. Everything is frozen and uncooked. If you wish to have it thawed upon your arrival, please let us know. We can take it out of the freezer and have it thawing in the refrigerator.
We ship on Mondays and Tuesdays. Since we are shipping a perishable product we don’t want it sitting on a loading dock or in a hot delivery truck for the weekend, and shipping early in the week lowers the chances of that from happening.