Flat Iron Steak

We call the flat iron a "hidden gem" of Wagyu. It features some of the best marbling of any cut but at a lower price point than the Ribeye or K.C. Strip. As a thinner cut, it's perfect for a quick, hot sear on the skillet. This steak compromises on nothing.

Average weight: 10 oz.

• Locally raised and processed 

• Ships in eco-friendly insulation

• Ships frozen

BC10: Traditional beefy flavor with elevated tenderness. Intramuscular fat percentage of 10-19%.

BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.

BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.

BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.

Learn more about our marbling grade here.