The flat iron steak was once an uncommon steak but has gained popularity on restaurant menus and butcher shops. It’s cut from the chuck (shoulder) and is well marbled, tender and full of rich beef flavor. This is a large steak that weighs about 1.5 lbs.
The Double R Ranch flat iron steak is a large cut that is nicely marbled with rich beefy flavor and a tender texture. It’s actually the second most tender steak after filet mignon. While we believe it's best served medium rare, this steak holds up to high heat and is a good candidate for anyone who prefers a well done steak.
This is a versatile steak that is great on the grill, pan seared on the stovetop or used for savory tacos and sandwiches.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice.
USDA Prime is the top grade on the USDA scale and features a moderately abundant amount of marbling. Only 5 to 6% of all U.S. beef grades at this high level.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
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.Â
