Description

The flat iron steak comes from a muscle which rests on top of the shoulder blade. Due to the restricted motion of the animal's front legs, this muscle does not get used very much, therefore it is exceptionally tender. This steak requires extensive trimming during the butchery process but the results are well worth the effort.  Flat Iron Steak is the butcher’s best-kept secret as the second most tender muscle on the entire animal after the tenderloin.  A lean cut of meat that is packed with flavor, Flat Iron Steak is named after its triangular shape (like a vintage clothes iron) and has a wonderful meaty flavor and fine texture. Peeler Farms beef is pasture-raised and hormone and antibiotic-free Wagyu/Angus cross cattle. Wagyu cattle are known for their incredible marbling, which leads to richer, fuller flavored meat with a higher monounsaturated fat ratio than in other beef with a lower impact on cholesterol levels.

  • Pasture-raised
  • Hormone-free and Antibiotic-free
  • Paleo/Keto/Whole 30

Flat Iron Steak benefits from marinating and being cooked quickly on high, dry heat, whether grilled, broiled, or cooked in a cast iron pan and finished in the oven. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare. Place the flat iron steak in a plastic bag with ¼ cup olive oil, 2TB balsamic vinegar, 2 crushed garlic cloves, 1 tsp Italian seasoning, salt, and pepper to marinate for at least 1 hour, up to 8 hours. Allow meat to sit at room temperature for an hour before discarding marinade. cook about 5 minutes. Place steak on hot grill and cook for 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.

Thinly slice the steak across the grain.


Supplier

The Kaspar family has been raising cattle on their 5,000-acre ranch in Yoakum, Texas since 1985. Four generations of ranching experience produces the best tasting, most tender beef and pork available. All of their beef is 100% pasture-raised and never given hormones, antibiotics, or animal by-products of any kind. They proudly run a sustainable and environmentally responsible operation. Their cattle eat a diet including grass (naturally rich in Omega-3 fatty acids and B vitamins), fresh forage, and a proprietary finishing feed of nutrient-dense plant materials (no corn or soy), resulting in higher levels of beta-carotene and antioxidants than conventional grain-fed beef.


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Beef, Flat Iron Steak

$16.99
per lb

1 - 2 lb avg

The flat iron steak comes from a muscle which rests on top of the shoulder blade. Due to the restricted motion of the animal's front legs, this muscle does not get used very much, therefore it is exceptionally tender. This steak requires extensive trimming during the butchery process but the results are well worth the effort.  Flat Iron Steak is the butcher’s best-kept secret as the second most tender muscle on the entire animal after the tenderloin.  A lean cut of meat that is packed with flavor, Flat Iron Steak is named after its triangular shape (like a vintage clothes iron) and has a wonderful meaty flavor and fine texture. Peeler Farms beef is pasture-raised and hormone and antibiotic-free Wagyu/Angus cross cattle. Wagyu cattle are known for their incredible marbling, which leads to richer, fuller flavored meat with a higher monounsaturated fat ratio than in other beef with a lower impact on cholesterol levels.

  • Pasture-raised
  • Hormone-free and Antibiotic-free
  • Paleo/Keto/Whole 30

Flat Iron Steak benefits from marinating and being cooked quickly on high, dry heat, whether grilled, broiled, or cooked in a cast iron pan and finished in the oven. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare. Place the flat iron steak in a plastic bag with ¼ cup olive oil, 2TB balsamic vinegar, 2 crushed garlic cloves, 1 tsp Italian seasoning, salt, and pepper to marinate for at least 1 hour, up to 8 hours. Allow meat to sit at room temperature for an hour before discarding marinade. cook about 5 minutes. Place steak on hot grill and cook for 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks. Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.

Thinly slice the steak across the grain.


Supplier

The Kaspar family has been raising cattle on their 5,000-acre ranch in Yoakum, Texas since 1985. Four generations of ranching experience produces the best tasting, most tender beef and pork available. All of their beef is 100% pasture-raised and never given hormones, antibiotics, or animal by-products of any kind. They proudly run a sustainable and environmentally responsible operation. Their cattle eat a diet including grass (naturally rich in Omega-3 fatty acids and B vitamins), fresh forage, and a proprietary finishing feed of nutrient-dense plant materials (no corn or soy), resulting in higher levels of beta-carotene and antioxidants than conventional grain-fed beef.

Augustus Ranch Meat Co.

a man on a white horse with his hand on a fence

Augustus Ranch

At Augustus Ranch in Yoakum, Texas, the goal is to create a chef-quality product without compromising nutritional integrity. All of their beef is 100% pasture-raised and never given hormones, antibiotics, or animal by-products of any kind. They proudly run a sustainable and environmentally responsible operation, employing a regenerative rotational grazing system to ensure that their cattle see the maximum benefits from their forage diets while not depleting the soil.

This management practice leads to increased water retention, carbon sequestration, and biodiversity. Their cattle are kept to the healthiest diet including grass (naturally rich in Omega-3 fatty acids and B vitamins), fresh forage, and a proprietary finishing feed which includes nutrient-dense plant materials (no corn or soy), resulting in higher levels of beta-carotene and antioxidants than conventional grain-fed beef. Augustus Ranch is the source for grass-fed beef for many of the finest restaurants and meat markets in Texas. Their meat is better tasting, better for you and a better choice for environmentally responsible ranching.

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