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The flat iron is carved from the chuck subprimal, and more specifically, the top muscle blade. There are only two top blade roasts in every animal – each weighs 1-1.5 pounds. It’s a tiny part of the animal, but it is extremely tender and well-marbled.
The location gives the flat iron fantastic marbling for a bold, beefy flavor, similar to a New York Strip. The careful carving by our processors results in a fork-tender texture, like a filet mignon. It’s a truly unique and delicious steak experience.
A flat iron is very versatile and may be cooked by several methods. It’s great in steak recipes like stir-frys or steak fajitas. It can also be grilled, broiled, or pan-fried. The fine marbling will cook into the steak, creating a juicy, flavorful steak when cooked to perfect medium-rare doneness, with just some coarse sea salt and fresh black pepper—Cook to perfection indoors using the pan-seared method or outdoors on the grill.
We treat our cattle ethically. When you purchase from us, you know you are getting quality products to buy with confidence knowing that you are getting the best meat we have to offer.
As with all the beef we offer, it has zero artificial preservatives, pasture-raised, dry-aged, and never use hormones, steroids, or antibiotics.