Grass Finished Beef; Flat Iron Steak
Grass-Finished Flat Iron Steak
Exceptionally tender and deeply flavorful, this shoulder cut rivals premium steaks at a fraction of the price. Raised regeneratively and grass-finished on Arizona pasture — no grain, antibiotics, or hormones.
Flat Iron Steak
The flat iron steak is cut from the shoulder (chuck primal), specifically the top blade muscle. It’s known for being the second most tender cut of beef — just behind the tenderloin — and delivers rich, beefy flavor with beautiful marbling when properly trimmed. Because it's relatively thin and uniform in shape, it cooks quickly and evenly, making it perfect for grilling, pan-searing, or slicing over salads and grain bowls. Raised regeneratively and grass-finished on diverse forage in Arizona, it’s steakhouse quality with ranch-raised integrity.
Also Known As: Top Blade Steak, Butler Steak, Oyster Blade Steak
- Exceptionally Tender: Second only to tenderloin in tenderness, with rich marbling and bold flavor.
- Grass-Finished & Regeneratively Raised: From cattle rotationally grazed on diverse forage to restore land and soil health.
- No Grain, Antibiotics, or Hormones: Raised clean — just pasture, patience, and principles.
- Quick Cooking: Great for high-heat searing, grilling, or slicing for fajitas and sandwiches.
- Premium Eating Experience: Delivers steakhouse flavor and tenderness at a better value.
The flat iron is one of the best-kept secrets in beef — richly marbled, fast-cooking, and raised with the same care we give every animal on our land.