Flatiron Steak

Grass-fed, grain-finished and locally-sourced Pennsylvania beef. 

WHY WE LOVE IT: The Flatiron is remarkably tender and well-marbled. Its low-key cooking method makes it a great steak for novice chefs and those who prefer a more well-done steak because even slightly over-cooked, it remains juicy and flavorful.

• 8oz 
• Ships frozen
• Shelf life: seven days in the fridge or up to one year frozen
• Let thaw in the refrigerator. Place in fridge in the morning for use in the evening

FROM THE CHEF: Flatiron cooks well using a hot-and-fast method with minimal seasoning or elevated technique. Check out our guide for cooking steaks for some tips, tricks, and a temperature chart for doneness.

BUTCHER’S LESSON: The Flat Iron comes from the shoulder, above the blade and its retrieval is notoriously difficult. Luckily, our skilled butchers are up to the task, and we’re thankful because this cut is amazingly tender even when left on the grill for unspeakable amounts of time.

RAISED RESPONSIBLY: Like all of our meat, this comes from farmers who raise their animals with respect. They follow strict animal-welfare guidelines. These farmers work hard every day and in return, we take care of them by paying fair and consistent prices for their animals. We think that makes sense.