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Grass-Fed Flat Iron Steak

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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.

RC Livestock LLC

Herdsman Jeff Ramseyer has extensive knowledge in bovine management on a grass-fed regimen. 

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