Originally part of the top blade roast, the flat iron was born as a result of the tough connective tissue that ran through the middle of the cut of meat. Once this is removed, the two pieces are treated separately, one becoming the flat iron steak, the other called the top blade steak.
The nice amount of marbling creates a steak that is extremely tender and full of flavor.
- No Hormones
- No Antibiotics
- Grass-Fed