Beef - Flat Iron Steak

This steak is nicely marbled with lots of beefy flavor!

The flat iron steak is well marbled with tasty fat and rectangular in shape.

Fun Fact-The flat iron steak is uniform in thickness and rectangular and is said to get its name because it looks like an old fashioned metal flat iron.

It is cut from he should or chuck primal section of the cow.

Because this section of the cow is heavy excessed it can cause the meat to be a bit tough if not properly prepared and cooked.

How to cook:

Flat iron steak is best when marinaded and cooked quickly on the grill over high heat. It is not recommended to cook this cut past medium rare or that will result in a tough cut of meat.

*Our beef is frozen when fresh and packed in a vacuum sealed package.

Our beef comes from our 100% grass-fed and finished cows!

The cows here at Wolf Oak farm spend their time out on our pastures grazing on diverse grasses and clover.

We also over-seed additional types of forbs, legumes and shrubs for a well balanced salad bar for our livestock.

All that grass-fed goodness absolutely shines through in the quality, taste, and nutrition of our pasture raised beef.