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.
Dry Aged Approx. (21 days)
Premium Quality Akaushi Beef
Source Verified By DNA Testing
Note: Flat Iron Steak 1 per package