FLAT IRON

  • Shoulder Top Blade Steak
  • Top Blade Filet
  • Top Blade Steak

Description:

Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored, and juicy. Best when cooked to no more than medium doneness.

Category:

Reviews

There are no reviews yet.

Be the first to review “FLAT IRON”

Your email address will not be published. Required fields are marked *

Related products

  • T-BONE

    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    Read more

  • RIB FILET

    Boneless ribeye steak with the cap removed. Rich, beefy flavor and generous marbling.

    Read more

  • Corned Silverside

    Being a muscle heavily used for walking, the silverside requires the gentle moist cooking of corning to produce a tender and delicious beef dish.

    Read more

  • SIRLOIN TIP CENTER STEAK

    Common Names:

    • Round Sirloin Steak
    • Sirloin Tip Center Steak

    Description:

    Very lean and moderately tender, this mild steak may be marinated for additional flavor.

    Read more