100% Pasture Raised Beef from New Zealand
Grass-fed Beef Flat Iron Steaks
Choose 6,8 or 10 oz. steaks
Flat iron steaks (aka top blade steaks, top chuck steaks, butlers’ steaks, oyster blade steaks) are one of the more tender sections of beef shoulder. They are growing in popularity because they offer good flavor and are more affordable than traditional steak house cuts.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it's better for you too. Grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store grass-fed beef flat iron steaks in your freezer until you’re ready to use them, then thaw as many as you need.
RECIPES & TIPS
Cook flat iron steaks as you would other steaks – pan seared, roasted, broiled, grilled, etc. Their bold flavor will stand up to marinades and spice rubs in the event you’d like to add additional flavors to your steaks.
Grass-fed beef may cook faster than conventional beef due to its lower fat content.
Flat iron steaks have a prominent grain – for more tender results be sure to cut against the grain when serving & eating them.
After cooking, flat iron steaks should be rested (on a clean plate covered in foil) for a few minutes prior to serving or cutting – this will help ensure a more juicy, flavorful result. They will continue to cook a few degrees during the rest, so you may want to remove them from the heat a few degrees short of your target temperature
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above