Flat Iron Steak, Grass-Fed & Dry-Aged Flank The key to preparing beef

The key to preparing beef tongue

Grass-Finished

making it a budget-friendly alternative for steak lovers

or rustic steak sandwiches with sautéed peppers and onions

4 oz) — sliced thin for stir-fry or marinated for kabobs

Flat Iron Steak, Grass-Fed & Dry-Aged Flank The key to preparing beefFlat Iron Steak: The Shoulders Tender Underdog Always 100% Grass Fed & Pasture Raised A Bite Sized Take Nearly as tender as a tenderloin, this steak delivers bold, beefy flavor and a rich, juicy bite. Its a go to for quick, satisfying meals that dont skimp on taste. Best Cooking Methods: Grill, pan sear, or broil. Quick Tip: Aim for an internal temperature of 130 135F to preserve tenderness and juicy flavor. Popular Dishes: Steak salads, fajitas, or