Butcher's Secrets
USDA Choice Angus Flat Iron Steak (Top Blade) - 450g-500g
USDA Choice Angus Flat Iron Steak (Top Blade) - 450g-500g
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Discovered through university meat science research, the USDA Choice Angus Flat Iron Steak (cut from the shoulder / top blade) is officially recognized as the second most tender cut of beef on the entire animal—rivaled only by the Tenderloin (Filet Mignon), but packed with the rich, deep flavor of a chuck roast.
Our flat iron steaks are expertly trimmed to remove the tough internal connective tissue, leaving you with a uniform, beautifully marbled slab that cooks evenly and quickly.
Product Highlights:
- Grade: USDA Choice Angus Beef
- Cut: Flat Iron / Top Blade Steak (fully seamed and trimmed)
- Thickness: ~0.75 to 1 inch thick uniform cut
- Weight: Approx. 450g – 500g slab
- Packaging: Vacuum-sealed fresh-frozen to preserve moisture and flavor
- Ideal Cooking: High-heat pan sear, cast iron, grill, or sous vide
- Delivery: Shipped via cold-chain in-house riders within 24–48 hours across Metro Manila.
How to Cook USDA Angus Flat Iron Steak
Because the Flat Iron is uniform in thickness, it cooks very evenly and responds exceptionally well to high-heat searing.
- Thaw & Rest: Thaw completely in the refrigerator overnight. Bring it out of the fridge 30 minutes before cooking to take off the chill.
- Pat Dry & Season: Blot every side thoroughly with paper towels. Season generously with sea salt, black pepper, and garlic powder (or your favorite dry rub).
- Sear on High Heat: Heat 1 tablespoon of high-heat oil (like canola or beef tallow) in a cast-iron skillet over medium-high heat until hot.
- Cook Time: Sear for 3 to 4 minutes on the first side until a deep crust forms. Flip and sear for another 3 minutes on the second side.
- Butter Basting: Add 2 tbsp unsalted butter, crushed garlic, and rosemary during the last 2 minutes, basting the foaming butter over the meat continuously.
- Rest: Transfer to a warm board and let rest for 5 to 7 minutes so the juices settle back into the meat.
- Slice Thin Against the Grain: Notice the direction of the grain (which runs horizontally across the steak) and slice perpendicular to it into thin ribbons.
Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C) to Medium (140°F / 60°C). The Flat Iron stays remarkably juicy and tender even if cooked slightly closer to medium.
Nutrition Highlights
Serving Size: 500g (17.6 oz) Raw USDA Angus Flat Iron Steak
| Nutrient | Amt | %DV | Key Benefit |
|---|---|---|---|
| Protein | ~108g | 216% | High-density protein for lean muscle building |
| Iron | ~12mg | 66% | Essential for cellular energy and healthy oxygen transport |
| Zinc | ~16mg | 145% | Powerful immune system and metabolic support |
| Vitamin B12 | ~10µg | 416% | Supports nerve function and combats fatigue |
| Creatine (Naturally Occurring) | High | — | Boosts natural athletic stamina and muscle power |
Frequently Asked Questions (FAQ)
Is Flat Iron steak really as tender as Filet Mignon?
In scientific shear-force testing conducted by university meat researchers, the Flat Iron ranked as the second most tender muscle on the entire steer, surpassed only by the tenderloin. What makes it special is that it has far more marbling and beef flavor than a tenderloin at a significantly lower cost.
Does this cut have a tough gristle line down the middle?
No. Uncut "Top Blade" roasts contain a tough center fascia line. However, a true Flat Iron steak is expertly seamed along that line by a butcher, removing the gristle entirely. What you receive is 100% tender, usable meat.
Is Flat Iron good for marinating?
Yes, although it is so tender and flavorful that salt and pepper alone are delicious. Because of its loose grain, it readily takes on flavors from citrus, garlic, balsamic, or chimichurri marinades, making it a favorite for steak salads, tacos, and fajitas.
