The flat iron steak is taken from the shoulder or chuck area of the cow, specifically from the top blade roast. It's named for its shape, which resembles an old-fashioned flat iron. The steak is usually uniform in thickness and rectangular in shape, with some marbling throughout. The Flat Iron has a robust beefy flavor and is well-marbled, which adds juiciness and richness to the meat. It has a good balance of flavor and tenderness, making it a great choice for grilling, pan-searing, or broiling.
100% Grass Fed and Finished
Local
Hartford, CT
Hardwick Beef takes pride in delivering the finest grass-fed beef, locally sourced from New York, Pennsylvania and Vermont. These animals are raised without antibiotics or added hormones. Catering to the increasing demand for safe and healthy food, along with a growing interest in traceability, Hardwick Beef ensures that each cow's journey is transparent from birth onward. This commitment provides consumers with the assurance that the beef they enjoy is of the utmost quality and safety standards.
We source whole animals from Hardwick Beef, meaning that we commit to every cut each animal yields. This reduces waste, and gives us more control over the size and shape of the cuts we offer. With each cow comes the traditional and more popular cuts such as steaks and ground, as well as cuts that may not be as familiar like kidney or liver. Every part of the animal serves a unique purpose, and sourcing whole enables us to recognize the value of an animal in its entirety.
With every shipment we receive from Hardwick Beef, we are notified of the exact farm the animal was raised on as well as the breed, further demonstrating Hardwick's commitment to transparency and quality.
All Hardwick beef is 100% grass-fed and finished. Grass-fed beef is better for the for the environment, as less energy is required to grow grass than to grow grain. It's also better for consumers, often with less fat and more good fats (omega-3s) and better for the cows.