Flat Iron Steak

Avg. 0.8–1 lb

Cut from the shoulder, this steak punches well above its weight class — incredibly tender, deeply flavorful, and priced like a secret. Our grass-fed Black Angus flat iron, finished 30 days with non-GMO corn for flavor and tenderness, delivers bold beef flavor with a fine grain and buttery texture that rivals cuts twice the price.

What You're Getting

• Grass-fed Black Angus beef, finished 30 days with non-GMO corn
• Dry-aged for superior flavor and tenderness
• Flash-frozen at processing to lock in peak freshness

Why the Flat Iron? The flat iron is one of the most underrated steaks in the case. Second only to the tenderloin in tenderness, it has a rich, robust flavor that holds up beautifully to a hard sear or a quick marinade. Great for a weeknight steak dinner without the weekend price tag.

How to Prepare Thaw in the refrigerator 24 hours before cooking. Bring to room temperature 30 minutes before it hits the heat. Season generously with salt and pepper. Sear in a ripping hot cast iron 3–4 minutes per side. Cook to 130–135°F for medium-rare and rest 5 minutes before slicing thin against the grain. That's all it needs.

Also Great For Steak tacos, steak salads, fajitas, or sliced over rice — the flat iron is as versatile as it is flavorful.

Our cattle are born and raised on the farm, where they freely graze on lush pastures and are nourished with crops grown right on the land. We finish with 30 days of non-GMO corn for flavor and tenderness, then dry age for 2–3 weeks to concentrate flavor and develop the depth you can taste in every bite.

Our regenerative farming practices nurture both animals and land, and processing takes place at a USDA-inspected facility just 30 minutes from our farm.

Delivery available, pickup at different locations