Flatiron USDA Choice Cut

A flat muscle off the shoulder blade, sometimes called a petite tender or a top blade steak, the flatiron has been around for a long time—Cutting up in the Kitchen , a butchery book from the 1970s, includes a description of this cut in its list of beef cuts from the chuck primal. (That’s the whole front shoulder section of the cow, essentially.) But by 2007, food scientists devised a new way to cut the flatiron, working around the thick connective tissue that formerly ran down the center of the old-style flatiron cut. The result? A steak that’s super tender and full of flavor!

We Charbroil the Flatiron and serve it with our our homemade Chimichurri.