Flat Iron Steak

Flat Iron Steak

Flat Iron Steak is one of the most tender cuts of Beef outside of the tenderloin, with beautiful marbling and a rich, full Beef flavor. It's a premium steak that doesn't always get the attention of Ribeye or Filet Mignon, but absolutely deserves it.

Its relatively uniform thickness makes it especially easy to cook, while the natural marbling helps keep the steak juicy and flavorful. It's an excellent choice when you want something exceptionally tender without giving up that deep Beef flavor.

A Lesser-Known Premium Steak

Flat Iron is cut from the shoulder, but careful butchering removes the tough connective tissue that runs through this muscle, leaving behind an unusually tender steak.

It's excellent served whole as an individual steak or sliced after cooking for steak salads, sandwiches, tacos and bowls.

100% Grass-Fed & Grass-Finished

Our Beef comes from cattle raised slowly on pasture for more than 36 months, often up to 42 months. They're 100% grass-fed and grass-finished — never grain-fed — and graze the diverse forage growing across our zero-spray pastures.

We raise our cattle without antibiotics, hormones or vaccines. Our Beef is dry-aged, expertly butchered locally, vacuum sealed and flash frozen while very fresh.

Cooking Flat Iron Steak

Flat Iron is excellent grilled or pan-seared over high heat. Its even thickness makes it relatively forgiving to cook. Allow the steak to rest after cooking, then serve whole or slice across the grain.