Flat Iron Steak

Farm Fresh Chef Flat Iron Steak 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 steak is prized for its excellent marbling, deep beef flavor, and remarkable tenderness, making 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 steak offers a perfect balance of tenderness and flavor, making it an excellent option for grilling and high-heat cooking.

Best Cooking Methods

Flat iron steak cooks 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.