The flat iron is a relative newcomer to the steak scene but has been a butcher’s secret for years. Cut from the chuck (shoulder) the flat iron is a fantastic combination of rich beef flavor and tender, meaty bite. This steak is amazingly versatile, simply throw it on the grill or prepare with your favorite marinade for an extra kick of flavor. One of our best steaks for sale online, the 8-ounce size makes it easy to get the right portions for your busy weeknight meals or laid-back weekend get-togethers. Buy your steaks online for dinner to your doorstep.
"...To be honest, mail-order steaks are fantastic if you are in a steak-deprived area. I like the stuff from Double R Ranch." ~ Kenji Alt Lopez, Managing Culinary Director of Serious Eats and Author of the James Beard Award-Nominated Column, The Food Lab.
Beef Grading 101
This steak is USDA Choice, the second highest level of marbling recognized by the USDA.
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and Choice is the second highest level
The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent. Whenever possible, we work to use beef from the top one third of Choice for the highest quality possible within the grade.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass.
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.
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!)