ORIGIN: BUSHU WAGYU BY HASEGAWA FARM (SAMURAI BEEF) SCORE: BMS 8/9 AKA "FLAT IRON" or "TOP BLADE" or "OYSTER BLADE" The misuji — known in the West as the flat iron — is one of the most marbled muscles on the entire animal, pulled from deep within the shoulder blade where it rarely gets worked. A very popular cut in Japanese & Korean BBQ establishments, quickly becoming a sought-after cut for its rich marbling and great bite. This one comes from Hasegawa Farms in Japan, a single-origin family operation raising Bushugyu cattle (“Samurai Beef”) with the kind of attention that shows up on the plate. The characteristic line of connective tissue running through the center melts when cooked, contributing a silkiness you won't find in more conventional cuts. The Top Blade comes from the shoulder blade of the cow and is a versatile cut. Depending on how it's portioned, it yields the Flat Iron or Misuji shape. Whether grilled, pan-fried, or broiled, it delivers a tender and juicy bite every time. Best prepared hot and fast — a screaming cast iron or over binchotan — and sliced thin against the grain. Click here to learn more about marble scores. Each portioned piece is individually packaged and vacuum sealed. In order to maximize freshness during delivery, we blast freeze our cuts and ship them with dry ice in a reusable insulated box. Thawing is natural and may occur. To learn more about how we ship our products and how to properly receive them, please visit Shipping Info for further detail. All sales are final.
