raw flat iron on rack and pan
raw flat iron on rack and pan
cooked and sliced flat iron steak on cutting board with veggies and bread
marbled raw flat iron on rack in pan

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:
Beef Grading

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Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

100% US Raised

100% US Raised

Pioneers of American Wagyu

Pioneers of American Wagyu

Details

Cooking Tips

Beef Grading

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 the 12-point Japanese 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 12. The highest marbling available from Snake River Farms. 

 

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

beef-diagram

Chuck

This large primal is in the shoulder area of beef cattle and produces cuts known for their beefy flavor. The 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.

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