GRASS Finished Flat Iron Steak

What it's good for: 

Grill it over high heat or sear it in a cast iron. 4–5 minutes per side for medium-rare. This cut is uniform in thickness, which makes it cook 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. 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 all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition. Higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, 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. Grass finishing adds earthy, mineral depth you won't get from feedlot beef. Good texture, consistent results, solid flavor. It's not flashy, but it delivers every time.

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 1–2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.