#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
0
added to delivery
Out of stock
IMPORTANT!
Would you like
Delivery or Pickup?
Delivery or Pickup?
Already have an account? Sign in
IMPORTANT!
<<<<<<< HEAD
=======
>>>>>>> 0dd71e33e5 ([*] DBP-7946 improve score)
We're sorry, this product is only available for the current week and it appears you are either past the cut-off time or have already received your delivery.
Grass-Fed Flat Iron Steak
Out of stock
Flat iron steak—also known as a top blade steak, is cut from the shoulder of the cow and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy. This steak benefits from marinating and should be cooked no more than medium and preferably medium-rare due to it's thickness and muscular structure. Cook on medium-high heat for a quick seer and finish on low heat until done. I like this steak as is with fresh sides, in Latin dishes, or on a hearty sandwich with blue cheese and mushrooms.
0.25 Lb. Average, Order by the Unit
Billed by the Lb.
0.25 Lb. Average, Order by the Unit
Billed by the Lb.
RC Livestock LLC
Herdsman Jeff Ramseyer has extensive knowledge in bovine management on a grass-fed regimen.
