The Flat Iron Steak (also called a top blade steak) is cut from the area just behind the shoulder. Each shoulder yields two flat iron steaks, which are connected by a band of dense connective tissue. Flat iron steak is surprisingly one of the more tender cuts of meat.
Cooking advice: Flat iron steak does great marinated (like many steaks). It is also wonderful on the grill and can be essentially prepared like other steaks would be. As usual, avoid overcooking as it tends to turn the meat stringy and dry. Flat iron is also good cut into strips for fajitas and stir fry.
This steak is now available in grass finished or grain finished.
Aged for 21 Days, Grain Finished Beef
- Pasture raised
- Zero antibiotics
- Zero added hormones
- Butchered here in the Pacific Northwest
120 day grain finish which gives our 100% angus beef superior marbling, close to prime or better. It is dry aged for 21 days, giving it extra tenderness and flavor.
“All cattle were raised utilizing intensive grazing methods to increase soil health and create a sustainable ecology on our ranches. We are very proud of our animal husbandry utilizing low stress livestock handling techniques. All of this together assists in creating an all natural beef that needs no antibiotics or hormones because they are surrounded by lush healthy vegetation and respectful people.” Keith Nance, Owner Nexus Beef