Wagyu Flat Iron

AMERICAN WAGYU

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.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions.

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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

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

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.752443 / 5 from 307 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%): Many customers loved the flavor of the product, describing it as excellent, amazing, and wonderful.
Quality (8%): Customers appreciated the excellent quality of the product, with many mentioning it multiple times in their reviews.
Tenderness (5%): Customers loved the tenderness and flavor of the product, with many describing it as super tender.
Marbling (4%): Customers expressed appreciation for the beautiful marbling and tenderness of the product for black grade.
Repeat Purchase (11%): Customers expressed appreciation for the purchase, with many stating they would order again or were planning to.

Review topics: ["size","flavor","quality","work","value","shipping","packaging","order","texture","results","bite","service","gold","customer service","skin","steak","meat","flats","cut","beef","tender","marbling","pepper","sear","srf","iron","friends","meal","salt","olive oil"].

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

Honestly one of the best

"Honestly one of the best steaks they have at SRF. I’ve purchased about every cut possible as this point and this is so tender, but so rich and delicious. Real beefy flavor. Can cut it into sections because thickness varies so you can better get the doneness you prefer throughout."

— Nicholas S. (5/5)

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)