Beef · Chuck
Flat Iron Steak
A tender, well-marbled steak from the shoulder, trimmed of its center gristle. One of the best-value steaks.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | flat iron, oyster blade steak |
Best ways to cook it
- Grill
- Pan-sear
- Broil
About this cut
What it is and how to use it
The flat iron is cut from the top blade muscle in the shoulder. The tough sheet of connective tissue that runs through it is cut out, leaving two tender, evenly thick steaks with plenty of marbling. It cooks quickly, has a rich beef taste, and holds up to marinades. It is a good steak for the grill or a hot cast-iron pan, and easy to slice for fajitas or sandwiches.
Read moreBeef Tenderness Scale: Most Tender to ToughestBeef Cuts Chart: 9 Primals & How to Cook EachPremium Steak Cuts: Ribeye, Strip, Filet & More
Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours