Beef Flat Iron Steak
Wagyu-Angus raised. Tender, juicy, and packed with flavor.
Average Size: Approximately 0.5–0.75 lb per steak (8–12 oz)
 
Cut from the top blade (infraspinatus) of the chuck, the Flat Iron is one of the most tender muscles on the animal. Fine marbling and a uniform thickness make it fantastic for hot-and-fast grilling or pan searing, and it slices beautifully for salads, tacos, and stir-fries.
 
Key Benefits:
Second only to tenderloin in tenderness, with rich, beef-forward flavor
Wagyu-Angus marbling delivers exceptional juiciness and a buttery bite
Even thickness for reliable searing and consistent doneness
Versatile: grill, cast iron, or sous-vide + quick pan finish
 
Health Benefits:
High in complete protein to support strength and recovery
Rich in heme iron, zinc, and B vitamins for energy and immune function
Satiating natural fats from fine marbling
Fits whole-food, low-carb, and performance-focused eating styles
 
Farm Promise: All-natural, pasture-raised, no antibiotics, non-GMO.
 
USDA Safe Cooking Guidelines:
Cook whole-muscle beef to a minimum internal temperature of 145°F (63°C) and rest 3 minutes
For best texture, cook to 130–135°F (medium-rare), rest, then slice across the grain