Flat Iron Steak is a cut of beef taken from the shoulder of the cow, specifically from the top blade section of the chuck. It's known for its rich, beefy flavor and tender texture, making it highly prized among steak enthusiasts. The name "flat iron" comes from its shape, which resembles a vintage flat iron.
This cut is relatively new to the butcher's counter, having been introduced in the early 2000s after research on how to create more marketable and delicious cuts from less desirable sections of the cow. The flat iron steak is cut from the muscle with the grain, resulting in a piece of meat that is marbled with fat, contributing to its tenderness and flavor. It's excellent for grilling, broiling, or pan-searing, and it's versatile enough to be used in a wide array of dishes.
One thing to note about the Flat Iron Steak is that it has a significant connective tissue that runs down the middle, which butchers typically remove to ensure the steak is tender. When cooked properly, usually to no more than medium doneness to prevent it from becoming tough, flat iron steak offers a superb eating experience that rivals more expensive cuts like the ribeye or tenderloin, but at a more affordable price point.
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.