The flat iron steak is revered as the second-most tender cut of beef behind only the tenderloin. This steak is cut from top blade, which is located in the shoulder area of the cow. A great steak for grilling combined with incredible marbling.
These steaks have all the quality and taste of the Japanese cut, without the Japanese price point. Raised in Australian to the same standards as Japanese Wagyu, the cattle yields steaks that have incredible flavor, tenderness, and marbling in every piece.