The Flat Iron Steak (also known as the Top Blade Steak) comes from the chuck muscle complex.
Although most cuts from the chuck are not ideal for grilling the Flat Iron is a wonderful grilling steak. This muscle, according to the Warner Bratzler shear force testing, is ranked second only to the Tenderloin and has an abundant amount of marbling for great flavor.
Be careful not to over-age this muscle as it does have a tendency to change flavour in a negative way. Aged and cooked properly the Flat Iron presents great value to food service operations.
NAMP 114D, Beef Chuck Top Blade Boneless
AA, AAA, Certified Angus Beef
Aged no more than 21 days
Cut to your needs
The Chuck Top Blades are removed of all fat and extraneous material, and then separated into two fillets along the natural seam running parallel through the muscle. The steaks are to be cut in full slices perpendicular to the grain.