American Wagyu Flat Iron Steak

The Ranch Difference

Our American Wagyu Flat Iron Steak is the second-most tender cut on the entire animal—surpassed only by the tenderloin, but with far more flavor. This is modern butchery at its finest: a cut that was once discarded, now recognized as one of the best values in premium beef, elevated by our Wagyu genetics to deliver exceptional marbling and taste.

What Makes It Special

Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor
  

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Flat Iron Excellence

Flat iron comes from the shoulder blade and delivers remarkable tenderness with rich, beefy flavor. Our Wagyu genetics create exceptional marbling throughout, transforming this already-impressive cut into something that rivals the most expensive steaks. This is the cut that proves you don't need to pay ribeye prices for ribeye-quality eating.

Key Features:

• Second-most tender cut on the animal
• Exceptional marbling from Wagyu genetics
• Rich, beefy flavor profile
• Uniform thickness for even cooking
• Outstanding value for premium quality
• Perfect portion size (8-10 oz)

Recommended Preparation: Grilled Flat Iron with Compound Butter

What You'll Need:

• 2 Everglades Ranch Wagyu Flat Iron Steaks (8-10 oz each)
• Coarse salt and fresh cracked pepper
• 4 tbsp butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• Pinch of sea salt

Instructions:

1. Make compound butter: mix softened butter with garlic, parsley, lemon zest, and salt; refrigerate
2. Remove steaks from refrigerator 30 minutes before cooking
3. Season generously with salt and pepper
4. Preheat grill or cast iron pan to medium-high heat
5. Cook 4-5 minutes per side for medium-rare (130-135°F internal temp)
6. Rest 5 minutes
7. Top with a pat of compound butter and serve

Alternative: Simple Steakhouse Style

• Season with coarse salt and cracked pepper only
• Sear in hot cast iron with a touch of oil
• Finish with butter baste in the pan
• Let the superior beef quality shine through

Pro Tips:

• Don't overcook—medium-rare to medium is ideal
• There's a line of gristle running through the center; slice around it or eat around it
• The uniform thickness makes this steak nearly foolproof to cook

Serving Weight: 8-10 oz per steak Recommended Internal Temperature: 130-135°F for optimal tenderness Price: $18

This is beef with nothing to hide and everything to prove. Flat iron proves that the best cuts aren't always the most famous—just superior genetics, Florida pasture, and butchers who know their craft.