$65.00 – $344.00
The flat iron ranks is a wonderfully marbled cut that delivers a rich, beefy flavor, and is second in tenderness to only the filet mignon.
Which is surprising, because it comes from the beef shoulder clod.
It takes an artisan butcher carefully seaming out a thick gristle vein from the center of the top blade to separate this tender strip of meat from the tough shoulder clod.
The result is well worth the extra labor, however, as the flat iron is one of the butcher’s most prized cuts!
Each whole flat iron is cut in half to create steaks between 8-12 oz/ea.