FLAT IRON STEAK

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Size: Small- .55 to 1 lbs

Only 14 left!

Beef flat iron steak, also known as top blade steak, is a tender and flavorful cut that is taken from the shoulder area of the cow. It gets its name from its shape, resembling a flat iron. This steak is known for its rich marbling and intense beefy flavor. The flat iron steak is relatively tender and can be cooked to various levels of doneness, making it a versatile option for grilling, pan-searing, or broiling. With proper cooking, it can be juicy, tender, and packed with savory goodness. Flat iron steak is often sliced against the grain to enhance its tenderness and is commonly enjoyed as a standalone steak or used in salads, stir-fries, fajitas, or sandwiches for a delicious and satisfying meal.

Small- .50 to 1 lbs

Medium- 1 to 1.5 lbs

Meat Grilling Temps and Tips

    • Grass and Non-GMO Grain Fed Premium Beef
    • Raised Without Hormones or Antibiotics
    • Dry-Aged
    • USDA Inspected
    • Premium Packaging

    FAQs

    Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

    Poultry

    • Dark meat (thigh, leg): 170º to 175º
    • White meat (breast, wing): 160º to 165ºF

    Fish

    • Medium-rare: 120º
    • Medium: 135º

    Beef & Lamb

    • Rare: 125°
    • Medium rare: 130° to 135°
    • Medium: 135° to 140°
    • Medium well: 140° to 150°
    • Well done: 155+°
    • Ground: 160°

    Pork

    • Medium rare: 145°
    • Medium: 150°
    • Well done: 160°
    • Ground: 160°

    COMING SOON!