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Flat Iron Steak

Flat Iron is a uniform rectangular cut, usually ¾ of an inch thick. It has a smooth surface with fine muscle strands that become visible once cooked. It is naturally surrounded by complex tendons and active muscle groups, giving it lean marbling with a soft texture. Ideal if cooked no further than a medium-well state (medium-high heat). With visible grains, the Flat Iron is easy for anyone to successfully cut their first steak. Also known as the Butler’s Steak in the United Kingdom or the Oyster Blade Steak in Australia and New Zealand.

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Pasture Raised
4.6
22
Rating of 4.6 out of 5 stars
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Fullblood Wagyu
4.7
9
Rating of 4.7 out of 5 stars
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Fullblood Wagyu
4.8
6
Rating of 4.8 out of 5 stars

Recipes for Flat Iron Steak

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Pasture Raised
4.6
22
Rating of 4.6 out of 5 stars
Sold Out!
Fullblood Wagyu
4.7
9
Rating of 4.7 out of 5 stars
Sold Out!
Fullblood Wagyu

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