Dry Aged Steaks

Flat Iron

Near-tenderloin softness from the shoulder, at a friendlier price.

What makes it unique

Tenderness for less
Near-tenderloin softness at a friendlier price.
Flavor and marbling
Rich, beefy taste without heavy exterior fat.
Quick sear
One-inch thickness makes weeknight timing easy.
Even cooking
Uniform slab resists hot-spot overcooking.
Grill showpiece
Large surface caramelizes beautifully.
Versatile serving
Slice for salads, sandwiches, tacos, or plate as a classic steak.

Cut location
What it means
From the top blade of the shoulder (infraspinatus) in the chuck.
Why it matters
A shoulder cut that eats like a premium steak thanks to clever butchery.
Fascia removed
What it means
The tough central seam is trimmed out to create two flat iron steaks.
Why it matters
You get a uniform, tender piece with minimal connective tissue.
High marbling
What it means
Rich intramuscular fat for a lean-looking cut.
Why it matters
Self-bastes on the grill or pan, delivering buttery tenderness and big flavor.
Fine, even grain
What it means
Tight fibers and consistent thickness (about 1 inch).
Why it matters
Cooks evenly edge-to-edge; easy to hit medium-rare.
Rectangular shape
What it means
Broad surface, usually 8 to 12 oz.
Why it matters
Sear-friendly, great crust and photogenic grill marks.
Tenderness
What it means
Often cited as second only to tenderloin among common steaks.
Why it matters
Delivers steakhouse soft without tenderloin pricing.

Trait	What it means	Why it matters
Cut location	From the top blade of the shoulder (infraspinatus) in the chuck.	A shoulder cut that eats like a premium steak thanks to clever butchery.
Fascia removed	The tough central seam is trimmed out to create two flat iron steaks.	You get a uniform, tender piece with minimal connective tissue.
High marbling	Rich intramuscular fat for a lean-looking cut.	Self-bastes on the grill or pan, delivering buttery tenderness and big flavor.
Fine, even grain	Tight fibers and consistent thickness (about 1 inch).	Cooks evenly edge-to-edge; easy to hit medium-rare.
Rectangular shape	Broad surface, usually 8 to 12 oz.	Sear-friendly, great crust and photogenic grill marks.
Tenderness	Often cited as second only to tenderloin among common steaks.	Delivers steakhouse soft without tenderloin pricing.

Ready to cook Flat Iron?

Order pasture-raised, dry-aged flat iron direct from our farm.