GRAIN Finished Flat Iron Steak

What it's good for: 

Grill it over high heat or sear it in a cast iron, about 4 to 5 minutes per side for medium-rare. Uniform thickness means it cooks evenly and takes the guesswork out of it. Hot and fast is the move. Don't slow cook this one.

Slice it across the grain to serve. Works great sliced thin for fajitas, steak salads, or sandwiches. Also holds up well as a centerpiece steak if you're feeding a group since the size and even shape make it easy to cook a few at once.

Salt, pepper, and high heat. That's really all it needs.

Here's what you're getting:

This flat iron comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from a good steak.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

The flat iron comes from the shoulder, specifically the top blade muscle. It's well-marbled for a shoulder cut, which is why it punches above its weight in tenderness. Grain finishing adds consistent marbling and familiar, rich flavor that makes this cut reliable and approachable every time. Not flashy, but it delivers.

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 sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.