Flat Iron Steak
Cut from the shoulder clod, the flat iron is one of the most tender steaks in the front quarter — second only to the tenderloin. Well-marbled, clean grain, and a consistent cook from edge to edge. Slice against the grain.
✓Commercial Chamber Vacuum Sealed
✓Beit Yosef Available on Request — No Additional Charge
✓KCL Kosher Certified
Butcher's Note
Sear on high heat 3–4 min/side. Rest 5 min. Slice against the grain.
Free delivery to NJ, NY & PA · Core zone $499.99 min · Extended zone $1,199 min · KCL Certified · Delivery zones
All cutsGG-NEW-FI