USDA Choice Black Angus Flat Iron Steak

A butcher's best kept secret for years! Second in tenderness to the Tenderloin, the Flat Iron Steak is well-marbled, rich in flavor and juicy. Derived from the Chuck (Shoulder), the Flat Iron Steak has a great combination of rich beefy flavor, and a tender bite. This cut is also easy to cook, and versatile. To achieve the best eating experience, simply sear for 5-7 minutes per side until they reach an internal temperature of 130 degrees for medium rare. Black Angus represents our highest-quality breed and grading. We source our Black Angus cattle from the grain-rich areas of the Northern Plains, specifically Nebraska and Colorado – two states known for producing the richest Black Angus cattle available. We carefully choose small family ranchers with a passion for raising high-quality cattle, and our partners fully understand what is required to achieve a memorable eating experience, such as traditional slow-feeding. Slow-feeding gives these cattle ample time to develop generous amounts of marbling, which elevates the eating experience of Black Angus beef. Over time, the breed marbles naturally and abundantly, for extraordinarily rich layers of complex, buttery beef flavors.

Country of Origin: United States of America