Grass Finished Flat Iron Steak

The Grass Finished Flat Iron Steak is one of the most tender cuts from the shoulder, second only to the tenderloin in tenderness.

Naturally well-marbled and rich in flavor, this steak cooks quickly and delivers a steakhouse-quality eating experience at home. We 21-day dry-age our beef to deepen flavor, then freeze immediately after harvest to lock in peak freshness.

What makes it special:

• 100% grass-finished beef
• 21-day dry-aged for enhanced flavor
• Extremely tender shoulder cut
• Fast-cooking steak (great for weeknights or grilling)
• No antibiotics, no hormones, no grain

Best cooking methods:

Hot grill, cast iron sear, or reverse sear. Cook medium-rare and slice against the grain.