Flat Iron
Flat Iron
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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Premium Montana Flat Iron Steak (Dry-Aged)
A restaurant favorite and a "Best of Billings" specialty, the Flat Iron is widely considered the most tender cut of the animal after the Filet Mignon. This thinly sliced, well-marbled steak is packed with the bold, deep beef flavor of the chuck, but refined through our dry-aging process for phenomenal quality. It’s the perfect choice for a high-end Saturday night cookout or a quick, gourmet weeknight dinner.
The S Ranch "Birth-to-Box" Difference:
BORN: Every calf is born right here on our 4th-generation family ranch—no outside cattle, ever.
RAISED: Grown on Montana grass and grain-finished for the intricate marbling that makes the Flat Iron so juicy and flavorful.
PROCESSED: Expertly hand-cut in our own local USDA-inspected facility in Hardin, MT. Our butchers carefully remove the internal gristle to leave you with a perfectly uniform, tender steak.
DRY-AGED: Every Flat Iron is dry-aged to enhance its natural tenderness and vacuum-sealed to lock in that ranch-fresh flavor.
Ranch Cooking Tips:
Quick & Even: Because of its uniform thickness, the Flat Iron cooks very evenly. It is best prepared over medium-high heat on a grill or in a cast-iron skillet.
Versatile Flavor: While phenomenal on its own with just salt and pepper, its loose grain makes it an excellent choice for absorbing marinades for high-end fajitas or stir-fry.
Serving: We recommend cooking to medium-rare and slicing thin to maximize the buttery texture.
Shipping & Delivery:
Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week to ensure freshness.
Secure Delivery: We ship nationwide with dry ice and insulated liners.
Where it comes from
Flat Iron comes from the chuck.
Chuck. The shoulder. Hard-working muscle with deep flavor — chuck roast for braising, plus the flat iron, Denver and teres major steaks hidden inside it.
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
