Piedmontese Beef Flat Iron Steak

The Piedmontese Beef Flat Iron Steak is one of the most tender cuts after the filet, prized for its fine grain and rich, beefy flavor. Taken from the chuck, this cut delivers a juicy, steakhouse-quality experience without the higher price tag of ribeye or tenderloin. Naturally lean yet tender thanks to Piedmontese genetics, it’s a versatile steak that performs beautifully on the grill or in a cast iron skillet. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas, this cut combines heritage cattle genetics with careful Kansas ranching. Offered through the Territory Trading Co. collective, it’s a customer favorite for both weeknights and special occasions.

Key Features:

• Flat iron steak, prized for tenderness and flavor
• Naturally lean yet tender with Piedmontese genetics
• Raised on Kansas Smoky Hills grassland by Triple Creek Ranches
• Vacuum-sealed and freezer-ready

Package Details:

• 1 steak per vacuum-sealed package
• Target weight: ~9 oz per steak (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Grill or pan-sear to 130–135°F for medium-rare; slice against the grain for maximum tenderness.

Recipe Idea: Flat iron steak with chimichurri and roasted vegetables.