Our Flat Iron steak comes in at an average of 6 oz. Consider it the “little brother” of the filet because it is known to be nearly as tender as the filet, but not quite!  This makes it a great alternative since it is a little cheaper and also because there aren’t many filets that come out of one animal.  The flat-iron comes from the Chuck, like where your Chuck roasts come from, which helps explain the tenderness. 
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Remember, our beef is all Non-Hormone Treated, Verified Natural, and CARE Certified.  Graded Prime, which is the best of the best!
Dry-Aged 21 days.  For reference, beef from the grocery store is dry-aged 24-32 hours.
What is dry aging?  
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.