Full-Blood Black Wagyu: 
Also known as the "Butchers Cut" due to it often being what butchers bring home for themselves, this french style cut is taken from the flank region at the end of the sirloin. Cook at a high temp to get a nice crust and then cut across the grain for the ultimate in tenderness & juiciness. 
 
Black Line: ~1lb
Patrickswell Reserve: ~.6lb