Flat Iron Steak


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A great steak for any week day dinner, Tender and rich in beefy flavor.

Second in tenderness to the tenderloin steak, the flat iron (also known as a blade steak) is well-marbled, richly flavored and juicy. Best when cooked to no more than medium doneness.  At these prices you can afford to have steak every week.


Earn up to 139 Points Points.

Earn up to 139 Points Points.

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Most steaks we offer are cut from the loin of the animal but the Flat Iron steak is an exception, it comes from the shoulder or chuck primal cut. Because it’s the steer's shoulder, the chuck gets a whole lot of work, so the resulting meat is generally quite lean and and tends to be tougher than loin cuts, with lots of connective tissue.  However, the Flat Iron steak is cut from the top blade of the chuck. The top blade retains the leanness of the chuck but doesn’t have very much connective tissue to speak of, so it results in a very tender and flavorful steak.This makes braising one of the best ways to cook a Flat Iron steak.

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4-steaks, 8-steaks, 12-steaks


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