Flat Iron

Cut from the shoulder (chuck), flat iron steak delivers the bold, beefy depth you expect from a hardworking muscle, with a tenderness that rivals more expensive cuts. Because it comes from our 100% grassfed and finished cattle, you’ll notice a clean, mineral-rich flavor and a firm yet buttery texture that shines with simple preparation. A quick sear in a hot cast iron skillet or a fast grill over open flame is all it needs. Cook to medium-rare, slice thinly against the grain, and serve with flaky salt and a pat of grassfed butter—or let it rest and top a salad, grain bowl, or steak sandwich.