Over 85% of grass-fed beef is imported from overseas. Not only is every piece of steakhouse quality, it is all 100% American! Our beef is all born, raised, and harvested here in the USA. In fact, every steak we sell is USDA graded and receives the two highest grades possible, so you can be sure you’re buying and eating the best. You can get our USDA Prime & Upper Choice Flat Iron cuts in both our Cattleman Box and our Family Feast Bundle. You’ll quickly find a go-to meal that you love to make and eat with our Flat Iron Steak. It is considered to be only slightly less tender than a filet mignon cut! It's great in steak recipes like stir-frys or fajitas.

That is just the start of the Flat Iron Steak. Remember to rest for 5 minutes after cooking to allow the juices to redistribute through the meat.Extremely tender, well-marbled, flavorful and great for grilling. Season the steaks with salt and pepper and grill for 3-4 minutes on each side or until cooked to your liking.

Preheat a pan or barbeque over a moderately high heat. Flat iron steaks have this tissue removed together with all the silverskin from the oyster blade resulting in two steaks that are lean, juicy, and flavoursome. It is taken from the oyster blade which is a muscle that sits below the shoulder blade, bisected by a long line of connective tissue.

The flat iron steak is a wide long and flat piece of meat, as the name suggests. Recipes that suit this ingredient The cut As always, a deliciously tender steak is so versatile served with salad or seasonal vegetables of your choice. It has recently become popular as an alternative steak to cook instead of scotch fillet or sirloin steak. Flat iron steak is exceedingly tender and retains its juiciness through the cooking process.

Flat iron steak nutrition