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Flat Iron Steak
Flat Iron Steak
  • IMPS/NAMP - 1114D
Cut Description
  • Second most tender beef muscle
  • Flavorful, juicy, well-marbled steak, ideal for a variety of menu applications and day parts
  • Cut from the Chuck Shoulder Clod Top Blade Roast, by cutting along the thick internal connective tissue.This results in two halves that resemble a small Flank Steak
  • Rectangular steak that averages 8 oz. each and thickness varies from 3/4 inch to 1-1/4 inches
  • One of the cuts from the Chuck identified by the beef industry's Muscle Profiling Study
  • Introduced in 2002, started to receive mainstream appeal in 2008 and continues to grow in popularity
  • Price-value relationships for chuck are best during summer months, when wholesale chuck prices are at their lowest and retail prices remain relatively stable. Demand for chuck cuts rises in the fall and winter.
  • View cutting instructions here
  • Boneless Top Blade Steak
  • Flatiron
  • Flatiron Steak
  • Shoulder Top Blade Steak
  • Shoulder Top Blade Steak Boneless Flat Iron
Preparation Information
Best prepared using dry heat and cooked to medium-rare or medium. Stays tender even when cooked to well done. Never needs marinating. Grill or pan-broil and feature just as you would a Strip Steak or Ribeye Steak. Resembles a Flank Steak in shape; grill and slice thin for fajitas, sandwiches and salads. Slice into strips for stir-fries, skewers and pastas, or cut into cubes for kabobs. In recipes, this cut is called for by weight, not by thickness.
Recommended Menu Applications
  • Steak
  • Salad Topping, Grilled
  • Sandwiches
  • Skewered Steak, Satay
  • French Dip
  • Stir-fry
  • Stroganoff
Ordering Tips
  • Prepared from item #114D, PSO: 1
  • Quality grade
  • Thickness varies naturally so these steaks are specified by weight, not by thickness
  • Individual steaks average about 7 ounces
  • Portion weight
  • Specify #1114D for portions
  • Portion sizes range from 8 to 16 ounces
  • Removal of internal and external connective tissue - denuded
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