Flat Iron Steak

What it's good for:

Grill it over medium-high heat, about 4–5 minutes per side for medium-rare. Pan-sear it in cast iron with butter. Let it rest 5 minutes before slicing against the grain.

Versatile cut, great as a simple steak dinner, sliced thin for fajitas or tacos, or cut into strips for stir-fries.

Here's what you're getting:

The flat iron comes from the top blade of the shoulder. Remove the tough center sinew and what's left is one of the most tender cuts on the whole animal. From cattle raised on pasture.

Good marbling, clean beef flavor, satisfying bite.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed flat iron steak in the fridge for 1-2 days, or refreeze immediately if not using.