That’s what I thought when I opened mine. Frankly I didn’t love it as a ‘steak’ but I’ll probably use my other one for fajitas
If you got it bagged, it was likely the whole cut. I use this video whenever I have to break it down, as I don’t do it that frequently. I’ve tried to cook the whole flat iron before and it just doesn’t work well, given the sinew in the center, which is crazy obvious in the video here:
It is two halves of the whole.
Minimal waste and effort. The first is one uncut and the other trimmed and cut. Second is all cut and ready to season. Some will obviously go back in vacuum for the freezer.
I’ll be curious how you use the aged short ribs. To me, the aged flavors work best with grilled beef and I would think short ribs would be too tough for that unless you did a long sous vide first. Not sure how that would taste in a braise or similar. Let us know. Maybe I’m way off in my thinking.
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Last night in Osaka we were lucky to secure spots for dinner at the tiny yakiniku restaurant Tsune Chan. Using only exceptional cuts of wagyu from top regions like Miyazaki, this place truly earns its reputation as one of the top yakiniku restaurants in Japan. Not only was the food fantastic, the warmth of the welcome was heartfelt and soul affirming.
Pictures can’t truly capture, I am afraid. Though the most famous cut is their chateaubriand, our favorite was the tongue sampler, with separate cuts for 4 distinct areas on the tongue (first picture).
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“Andrew would be in heaven right now.”
You are correct.
Your name was mentioned more than once at dinner. 
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That is one hell of a flex on this site with the Wagyu Tongue Sampler!! I saw the first pic and thought “that looks like some crazy marbling” and it turns out to be the tongue, unreal. Thanks for sharing.
It was amazing. We chose to repeat one of the options, just one piece each, for “dessert,” which I totally didn’t need, but need is a funny word…
100% certain I understand that need.
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Miyazaki chateaubriand wonderful stuff. I’ve used it a couple/few times to make tournedos rossini, and my family loves it. Ok, a bit over the top for rossini, admittedly; but, once in a while, it’s ok.
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That’s pretty slumming with some Costco prime strips tonight. My favorite daughter is home. And she voted for steak. Will also have some fried green tomatoes and shrimp for a starter.
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Is the sauce a variation of remoulade?