These Flat Iron end cuts are perfect for fajitas. Already cut into smaller sizes, simply add a marinade, grill them up and slice against the grain for a tasty meal.
It was 30 years ago when Gary and Beverly Yamamoto saw a dream come to life. After years of visiting and developing a strong bond with Shogo Takeda, a longtime Wagyu legend in Japan, the American Takeda cattle herd, in its entirety, became the Yamamoto’s very own. With a ranch in Texas, the Yamamotos could now care for these beloved Wagyu in the rolling hills of Palestine. The Yamamotos also sell their herd’s prized genetics to other Wagyu ranchers across the country.