Wagyu Flat Iron

American Wagyu

$79.00

The SRF Black® flat iron steak is the second most tender cut, right behind filet mignon. It’s copious marbling creates bold juicy beef flavor.

Grade:

SRF Black®

Product variants

The SRF Black® flat iron steak is the second most tender cut, right behind filet mignon. It’s copious marbling creates bold juicy beef flavor.

Wet-Aged For 21+ Days

100% US Raised

Pioneers of American Wagyu

You’ll find the flat iron listed as a “butcher’s cut” since it’s long been a favorite of butchers and beef experts. Snake River Farms flat iron steaks are highly marbled for a large helping of juicy flavor. A surprising fact, the flat iron is the second most tender steak after the filet mignon. The natural tenderness, combined with the buttery aroma and flavor of American Wagyu, makes this one of our favorite steaks.

Each American Wagyu flat iron is generous in size and serves two, three or more people. Delicious with simple seasonings, the flat iron also works wonderfully with your favorite marinade.

Average weight: 1.5 lbs.

The flat iron steak is best cooked medium rare to medium to maximize its tenderness and to allow the generous marbling to melt and become juicy.

Grilling, pan searing and the steakhouse method are good techniques for cooking the flat iron steak.

There is a strip of connective tissue that runs through part of the steak. It’s easy to spot, so cut around it after cooking.

The flat iron is a thin, rectangular cut and can be used in recipes that call for flank or skirt steak. This steak can be prepared whole or cut into strips for stir frying, tacos or fajitas.

For those who prefer a well done steak, the flat iron holds up well to temperatures of 160°F and above.

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

Details

You’ll find the flat iron listed as a “butcher’s cut” since it’s long been a favorite of butchers and beef experts. Snake River Farms flat iron steaks are highly marbled for a large helping of juicy flavor. A surprising fact, the flat iron is the second most tender steak after the filet mignon. The natural tenderness, combined with the buttery aroma and flavor of American Wagyu, makes this one of our favorite steaks.

Each American Wagyu flat iron is generous in size and serves two, three or more people. Delicious with simple seasonings, the flat iron also works wonderfully with your favorite marinade.

Average weight: 1.5 lbs.

Cooking Tips

The flat iron steak is best cooked medium rare to medium to maximize its tenderness and to allow the generous marbling to melt and become juicy.

Grilling, pan searing and the steakhouse method are good techniques for cooking the flat iron steak.

There is a strip of connective tissue that runs through part of the steak. It’s easy to spot, so cut around it after cooking.

The flat iron is a thin, rectangular cut and can be used in recipes that call for flank or skirt steak. This steak can be prepared whole or cut into strips for stir frying, tacos or fajitas.

For those who prefer a well done steak, the flat iron holds up well to temperatures of 160°F and above.

Beef Grading

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.

Grading chart showing all grades and their marbling ranges

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING
CATTLE FEEDING
BEEF PROCESSING

Chuck

This large primal is in the shoulder area of beef cattle and produces cuts known for their beefy flavor. The SRF Wagyu™ chuck is generally associated with roasts for slow-cooking; however, it also yields tender, grill-ready cuts including the flat iron and teres major.

Frequently Asked Questions

What is a flat iron steak?

The flat iron is a lesser-known cut from the chuck primal. This cut has been a long-time favorite of beef afficionados because of its tenderness and texture.

Is a flat iron steak the same as a flank steak?

The flat iron and the flank steak are two different cuts of beef. The flat iron comes from the shoulder clod portion of the chuck primal, while the flank steak is cut from the flank primal near the belly.

Where does the flat iron steak come from?

The flat iron steak comes from the shoulder clod muscle located within the chuck primal.

Is flat iron steak tender?

According to meat scientists who determine the tenderness of all major cuts of beef, the flat iron is second to only filet mignon as the most tender cut of beef.

How to cook flat iron steak

Direct grilling is a great method to cook a steak like the flat iron that is typically thinner than 1.5”. Turn the grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper or your favorite rub. Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes. Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. Remove steak from the skillet and cover loosely with aluminum foil. Let stand 5 minutes. The steak will continue to cook and the temperature will rise about 5°F. Finish with a pinch of flaked salt.

Overall rating: 4.751634 / 5 from 306 reviews.

AI Generated Review Summary

The Wagyu Flat Iron steak is highly praised for its excellent flavor, tenderness, and marbling. Customers appreciate its quality and buttery texture, making it a favorite for many. The steak is versatile, working well with simple seasonings or marinades, and serves multiple people.

Summary topics

Flavor: 31%
Quality: 8%
Tenderness: 5%
Marbling: 4%
Repeat Purchase: 11%

Review topics: [flavor, order, service, meat, cut, flats, steak, beef, tender, try, half, marbling].

Review highlights

"Hands down the best quality steak you can buy taking into account flavor and size." — William
"Has great flavor and texture as you would expect for this type of beef." — Anonymous
"Beautiful marbling, tender and so, so tasty." — Derek

Reviews

My wife was not a

"My wife was not a great enthusiast for Flat Iron Flank Steak —— until she tasted and thoroughly and surprisingly enjoyed SRF Wagu Flat Iron … great for a group … !!! Delicious !!! I started on the stove top then finished in the oven …"

— Neill B. (5/5)

Very tender and flavorful would

"Very tender and flavorful would buy it again"

— Paul M. (5/5)

Fantastic

"Fantastic"

— Kevin m. (5/5)

It was delicious and way

"It was delicious and way more tender than expected. We did a bbq Thai marinade and did lettuce wraps! Outstanding!"

— Lisa M. (5/5)

Simply great, it’s as tender

"Simply great, it’s as tender as a filet with much more flavor."

— Johnny J. (5/5)

Outstanding. I had the leftover

"Outstanding. I had the leftover piece a couple of days later with some storebought steak, and there was just no comparison. If you let the spices/herbs settle into the meat, this might be my favorite steak. Relatively healthy as well."

— George C. (5/5)

Awesome thank you

"Awesome thank you"

— Mike C. (5/5)

Very tasty and tender!

"Very tasty and tender!"

— Frank C. (5/5)

Every bit as tender as

"Every bit as tender as a filet and extremely marbled steak!! Amazing"

— Mike B. (5/5)

Very large membrane throughout. Was

"Very large membrane throughout. Was not as tender as last wagyu flat iron prepared. Still enjoyed but will go with filets next round. SRF still provides great products and excellent service."

— Dustin C. (3/5)