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Cut from the shoulder of the steer, the flat iron is well marbled, richly flavored and juicy. This cut is great for all cooking skill levels. Pan sear the flat iron in a ripping-hot cast iron skillet and cook to desired temp. We suggest cooking this cut to no more than medium. It's another one our favorite bistro cuts. Treat it like a flank steak or dice it raw for a homemade beef tartare.
Total weight: Approx. 1 lb., frozen.
8369 Hugh Baber Lane, Chico, CA 95928
530.342.2100 | mail@llanoseco.com
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