Flat Iron Steak

$31.99
Shipping calculated at checkout.
Packed individually — which size would you like?

Description

The flat iron steak did not exist until 2002. Two university professors were handed grants by the beef industry to find value in cuts that had been overlooked for generations. They found it in the shoulder blade — a muscle so tender and well marbled it rivaled cuts twice the price, buried under a seam of connective tissue that had kept it out of the butcher case since the beginning of time. They removed the seam. They named it after the shape. The rest is history.

What they uncovered is a steak with the deep, beefy character of a chuck and the tenderness of something far more expensive. The marbling is generous, the grain is tight, and when it comes off a well heated pan with a proper crust it has a richness and a depth that makes you wonder how it spent a century going into ground beef.

Grill it or sear it over high heat, cook it to medium rare, rest it well, and slice it against the grain. It rewards a simple preparation — salt, heat, and patience — and holds up equally well to a bold marinade or a pan sauce built from whatever it leaves behind.

Sold individually and priced by weight.

If flat iron is in your rotation, our skirt, hanger, flank, bavette, and sierra steaks are cut from the same spirit. Keep a few in your freezer and you will never be without something you're excited to cook.

Pickup & delivery for Flat Iron Steak — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Flat Iron Steak is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Flat Iron Steak is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Grass-fed beef flat iron steak on an end-grain butcher block with flake salt, cracked pepper, and chimichurri — Wishbone Heritage Farms, Saint George, SC
Wishbone Heritage Farms

Flat Iron Steak

From $7.99

The flat iron steak did not exist until 2002. Two university professors were handed grants by the beef industry to find value in cuts that had been overlooked for generations. They found it in the shoulder blade — a muscle so tender and well marbled it rivaled cuts twice the price, buried under a seam of connective tissue that had kept it out of the butcher case since the beginning of time. They removed the seam. They named it after the shape. The rest is history.

What they uncovered is a steak with the deep, beefy character of a chuck and the tenderness of something far more expensive. The marbling is generous, the grain is tight, and when it comes off a well heated pan with a proper crust it has a richness and a depth that makes you wonder how it spent a century going into ground beef.

Grill it or sear it over high heat, cook it to medium rare, rest it well, and slice it against the grain. It rewards a simple preparation — salt, heat, and patience — and holds up equally well to a bold marinade or a pan sauce built from whatever it leaves behind.

Sold individually and priced by weight.

If flat iron is in your rotation, our skirt, hanger, flank, bavette, and sierra steaks are cut from the same spirit. Keep a few in your freezer and you will never be without something you're excited to cook.

Packed individually — which size would you like?

  • 1.00 to 1.09 lbs (16.0 to 17.4 oz)
  • 0.90 to 0.99 lbs (14.4 to 15.8 oz)
  • 0.80 to 0.89 lbs (12.8 to 14.2 oz)
  • 0.70 to 0.79 lbs (11.2 to 12.6 oz)
  • 0.60 to 0.69 lbs (9.6 to 11.0 oz)
  • 0.50 to 0.59 lbs (8.0 to 9.4 oz)
  • 0.40 to 0.49 lbs (6.4 to 7.8 oz)
  • 0.30 to 0.39 lbs (4.8 to 6.2 oz)
  • 0.20 to 0.29 lbs (3.2 to 4.6 oz)
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