We believe this hidden gem is undeniably the 2nd or 3rd most tender steak in the entire steer. Taking a backseat only the the Fillet Mignon, the Flat Iron has a seat at the table when debating it with the Ribeye.
The Flat Iron has great marbling contributing to the flavor and the tenderness. The thickness of the meat is cut is a bit thinner then your Ribeye and because of that we recommend to cook to a medium doneness.
- 2 Steaks per package
- 10-14oz. per steak
- 1” ranch-cut thickness.
- This product comes in a vacuum-sealed package. This keeps moisture from compromising the beef and keeps the product fresher for longer. It also prevents freezer burn much better vs a traditional butcher paper wrap.
Marbling - One of the main attributes in steaks that attributes to your eating experience. Marbling is the white flecks of intramuscular fat inside the steak. This fat is an unsaturated type of fat. Having the right amount of marbling is key in giving a steak a great flavor, juiciness and tenderness. As the steak heats up, the marbling breaks down and releases its juiciness into the steak.
