American Wagyu Black Grade

Flat Iron

$79.00
American Wagyu Black Grade

Flat Iron

$79.00
Description

The flat iron steak is not on the list of well known cuts, but its fine grain, tender texture and large amount of marbling pushes it to a top ranking of our favorite steaks.

 

  • Buy 4 for $75.05 each and save 5%

Description

Snake River Farms flat irons are rich with marbling which produces a large helping of juicy flavor. Meat scientists set out to determine the tenderness of all major cuts and the flat iron was the second most tender steak after the filet mignon. Each of our American Wagyu flat irons weigh about 1½ pounds so they’re ideal for serving a group of up to four. Delicious with simple seasonings, the flat iron also works wonderfully with your favorite marinade. You’ll find the flat iron listed as a “butcher’s cut” since it has long been a favorite of butchers and beef experts

This is a natural product, so the actual size may differ from the target weight by +/- .5 lb. 

Beef Grading 101

This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+          SRF Gold Grade

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Meatology

ChuckNEW

The flat iron comes from the shoulder clod located in the chuck primal. The shoulder clod has three muscles and the source of the flat iron is the infraspinatus also known as the top blade. The Snake River Farms flat iron is a favorite of renown chef, Jacques Pepin. On one occasion, Chef Pepin requested the entire top blade, so he could use his butchering skills to remove the flat iron in his own unique way.

Fast fact: The flat iron is called the “cook’s helper” because it holds up well to temperatures of 160 and above. For fans of well done beef, this is one cut that can be served to their personal preference without adverse effects. (Even so, we still find it’s best cooked medium rare to medium!)

 

Our Favorite Recipes

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Harry Soo at Slap Yo’ Daddy BBQ

Grilled Marinated Flat Iron Steak with Creamy Polenta and Roasted Tomatoes

  • 1 HR 30 MIN
  • 4 SERVINGS

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Flat Iron