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Carved from the rib
Contrary to its name
fatty cut from the chin of the hog
Cut deliciously thick
but is especially popular for barbecue or oven roasting
Flat Iron Steak | Max Size:1-2 LB Carved from the ribCut from the top muscle blade of the chuck (shoulder), the Flat Iron Steak, also known as Top Blade, is extremely versatile and large enough to feed a small crowd. Though it is not the most well known, this cut of beef offers great flavor and juicy texture due to its intricate marbling. The Flat Iron Steak is best prepared whole over a hot grill, in a cast iron skillet, or in the oven. Labeled as Marble Max, this cut is the best of the best and ranks
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