Generously marbled, utterly tender and loaded with flavor, our Flat Iron Steaks are cut from the top blade of the chuck. Lesser known than other steaks, they’re nonetheless revered by chefs in the know for their rich, beefy flavor. The perfect summertime steak for a quick, delicious grill.
Flat Iron Steak is cut from the shoulder and comes from the Chuck primal, a large section at the front of the cattle that also includes the neck and upper portions of the chest. Sometimes sold in butcher shops as “top blade steak”, the Flat Iron is surprisingly high in marbling, despite the hard-working nature of the shoulder muscle from which it comes.
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.