Flat Iron Steak: The Flat Iron is cut from the shoulder, considered by some to be only second to Filet Mignon in tenderness. The Flat Iron steak has exquisite marbling and is a very versatile cut of meat. It can be cooked whole or cut up and used in stir-fry or fajitas.
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Dry Aged Approx. (21 days) For Enhanced Flavor
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Premium Quality Akaushi Beef
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Superior Marbling
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Hand-Cut By A Master Butcher
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Source Verified By DNA Testing
Note: Flat Iron Steak 1 per package