About this cut
The Misuji, also known as the Flat Iron, is a hidden gem from the chuck primal characterized by its unique leaf-like shape and intricate, spider-web marbling. In Wagyu, this cut transforms into an ethereal culinary experience, offering a buttery richness that rivals the tenderloin while maintaining a robust beefy character. The texture is exceptionally silky, provided the central tendon is either removed for steaks or sliced thinly for flash-cooking. It represents the pinnacle of shoulder cuts, prized for its rarity and its balance of sweet fat and mineral complexity.
Taste-DNA
The Misuji is the Infraspinatus muscle located beneath the shoulder blade; its lack of weight-bearing movement results in incredible tenderness. Yielding only about 2 kg per carcass, it is one of the most exclusive and labor-intensive cuts to prepare properly.
Preparation
Cooking Guide
High-heat flash-searing or traditional Yakiniku style is the gold standard for Wagyu Misuji to achieve a profound Maillard crust while rendering the heavy intramuscular fat. Aim for a medium-rare finish with a core temperature of 52-54°C to ensure the marbling liquefies without becoming greasy. If served as a steak, ensure the central connective tissue is removed, but for thin slices, keep it as it turns into a pleasant gelatinous texture. Resting the meat for at least five minutes is crucial for juice redistribution.
Core Temperatures
Portions per Person
Serve with a chilled Junmai Daiginjo sake or a high-acid Pinot Noir to amplify the beef's natural umami while cutting through the intense richness of the Wagyu fat.