Flat iron steak

Did you know that there are two ways to cut this steak?

Flat iron steak (feather blade)

Flat iron steak USA Black Angus is cut from the shoulder muscle (M. Infraespinoso). It is the second most delicate element in the beef carcass after the tenderloin. A hard tendon runs across the muscle. Depending on the customer's preferences, we can prepare steaks in two specifications. One, more economical, is to cut the steak across the muscle and leave the tendon running through the middle. The steaks are thicker and more shapely, but remember that this tendon is tough and will stay on the plate.

Flat iron steak (classic cut)

The second way to cut a flat iron steak is to remove the membrane along the entire length of the muscle. The resulting steaks will be flatter, rectangular in shape. As in the first case, the meat will be perfectly tender but there will be no loss on the plate.