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Flat Iron Steak

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  • The flat iron steak is cut from the shoulder of the cow, specifically the top blade section of the chuck.

  • Because it is relatively tender, the flat iron steak is best cooked to medium-rare or medium. Overcooking can lead to a loss of tenderness. It benefits from high-heat cooking methods to create a nice sear on the outside while keeping the inside juicy.

  • The name "flat iron" is said to come from the steak's shape, which resembles an old-fashioned flat iron.
  • Raised Wild Texas at Chambers Creek Ranch offers 100% grass-fed and finished Texas Angus Beef, in a closed herd system.
  • Cattle roam freely across expansive pastures, ensuring a life of quality and care from birth to processing, without the use of hormones, antibiotics, or vaccines.
  • Committed to sustainable and regenerative ranching practices, every purchase supports our dedication to stewardship and the legacy of traditional Texas ranching.