Grass-Fed Flat Iron Steak

Second only to the tenderloin in tenderness, but with far more flavor. The flat iron comes from the chuck — a hard-working part of the animal — and takes a skilled butcher to separate it cleanly from the connective tissue that runs through the center.

The result is a beautifully marbled steak that's rich, buttery, and versatile. Sear it whole and slice against the grain, throw it on a hot grill, or let it shine in a steak salad. It punches well above its weight for a cut most people haven't tried yet. Packs are around 10 oz, exact weights may vary.