Flat Iron Steaks comes from the shoulder area of the animal within the chuck primal, specifically the top blade muscle. Through careful butchering, the connective tissue is removed, revealing one of the most tender cuts of beef outside of the tenderloin.
Flat Iron Steaks are prized for its excellent marbling, deep beef flavor, and remarkable tenderness, manjking it a favorite among chefs and steak lovers.
Unlike many grocery store steaks sourced from industrial feedlots, our beef comes from responsibly raised cattle on small American farms, producing beef with cleaner flavor, superior quality, and natural richness.
Flat Iron Steaks offer a perfect balance of tenderness and flavor, making it an excellent option for grilling and high-heat cooking.
Best Cooking Methods
Flat Iron Steaks cook best using high heat grilling, broiling, or cast-iron searing. Cook to medium-rare or medium for best tenderness and flavor, then allow the steak to rest before slicing.
This cut is also excellent when sliced thin for steak salads, sandwiches, tacos, or stir fry.