Flat Iron Steak

Flat Iron Steak – Cut from the shoulder of our 100% grass-fed Angus-Charolais cattle, the flat iron is one of the most tender steaks on the animal. Naturally well-marbled for a grass-fed cut, it has a rich, savory depth with a clean finish and a fine texture that rivals more expensive steaks. Best cooked hot and fast, it’s an everyday steak that feels special without being fussy.

What makes grass-fed beef a good choice?

Our cattle are pasture-raised, grass-fed, and grass-finished on our farm. They spend their lives grazing open fields, eating only grasses and forages, never grain. That diet and lifestyle produce beef that’s leaner, nutrient-dense, and deeply flavorful. These cattle are part of our regenerative system, rotating across pasture alongside our pigs and poultry to build soil health and long-term resilience.

Cooking Tips:

• Hot and Fast: Flat iron shines with high heat. Grill it, sear it in cast iron, or use the broiler.
• Season Simply: Salt and pepper go a long way. Finish with butter, garlic, or fresh herbs if you like.
• Slice Against the Grain: Let it rest, then slice thin across the grain for the best tenderness.

Recipe Ideas:

1. Grilled Flat Iron Steak: Cook to medium-rare, rest, slice, and serve with chimichurri or herb butter.
2. Cast Iron Steak Night: Hard sear, baste with butter and herbs, and serve with potatoes or seasonal vegetables.
3. Steak Salad: Thin slices over greens with roasted vegetables and a bright vinaigrette.
4. Steak Tacos or Bowls: Quick-seared and sliced flat iron works beautifully in tacos, rice bowls, or wraps.

A reliable, versatile cut with exceptional tenderness and depth. Jake’s Flat Iron Steak is one of those pieces that earns a regular spot in the freezer.