100% Grass-Fed & Grass-Finished Flat Iron Steak – 8 oz
Per steak (avg. 8 oz / 0.5 lb)
Second most tender steak after filet
$20.00
Tender, well-marbled flat iron steak from 100% grass-fed and grass-finished beef, dry-aged for 21 days and averaging 8 oz.
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.
