Shop Sugar Creek Piedmontese

Flat Iron Steak was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). When these two guys realized that this meat that was worth more than turned into hamburger could actually be cut in a way that made it a delicious steak. Fast-forward to now and this steak is now the fifth most popular cut of steak, and one of the most economical. Some even think it has a better taste than more expensive cuts like the New York Strip.

•  The flat iron steak should not be cooked past medium temperature, or it will get a little tough. It’s best at medium rare. 
• Second most tender cut of beef available after a filet mignon.
• Known for its rich with flavor, and juicy.
• Great quality steak for a more economical value.
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Cooking Suggestions: Grilled, Broiled, Pan-fried, Skillet