Also known as the top blade steak, the flat iron steak is a cut taken from the Chuck primal, meaning the animal’s shoulder area. Generally, the flat iron steak is chewier than a NY strip but more tender than a flank or skirt steak. It is best when marinated and then grilled, broiled, pan fried, or pan roasted.
Our beef is 100% grass fed and finished. Our cattle herd is made up of a variety of heritage cattle breeds, including Hereford, Black Angus, Devon, and Dexter. From May to November, we intensively manage our herd in a rotational grazing system across our pastures. This allows the animals to have access to the best quality grasses, while fertilizing our fields with manure and providing an adequate rest period for plant regrowth. During the winter months, the herd is brought into the barn where they are fed hay and have access to the outdoor barnyard at all times.