Flat Iron Steak

The Flat Iron used to fly under the radar, so tender and tasty that butchers just took it home. These days, it's earned its spot in the spotlight.

Considered the second most tender cut after the filet, the Flat Iron brings serious marbling, a generous size, and a price that makes high-end steak lovers do a double-take.

Dry-aged at least two weeks, vacuum-sealed, flash-frozen, and packed one per pack.