Thomas Joseph Butchery
Grass Fed, Dry-Aged Flat Iron Steak
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Dry-aged for a minimum of 28 days, pound for pound this steak is a class act.
A wonderful new world steak brought back into fashion over the last 10 years. Taken from the Featherblade, the Flat Iron has a distinctive texture and an unbelievably juicing nature. A cost effective steak for any time of the week!