Empty Wagyu F1 BMS 6/7 Australia (kg)
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The flank steak — extracted from the hindquarter, between the sirloin and the picanha — is the reference cut in Portuguese grilling. In Australian Wagyu F1 BMS 6/7, the cross-breeding genetics with pure Japanese Wagyu produces intramuscular fat marbling that enhances flavor and juiciness without altering the fiber structure that the cut requires for a good sear.
BMS 6/7: what it represents in practical terms
BMS (Beef Marbling Score) 6/7 places this cut above USDA Prime (BMS 5–6) and below pure Japanese Wagyu A4 (BMS 8+). It is the point where marbling becomes visually evident and has a concrete impact on juiciness and flavor.
Benefits
- BMS 6/7: marbling above American Prime, visible and with an impact on the dish
- Conventional flank steak texture with Wagyu juiciness
- Versatile: grill, pan, sous-vide and oven
- Available as a whole piece or sliced into steaks of controlled thickness
- Lot-selected product — only what reaches BMS 6/7 enters the catalog
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Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 cm steak: 2 minutes per side. 54–56ºC. Sous-vide: 1 hour
- Recommended Method
- Cast iron skillet at 200–220ºC.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
