BeefLover AmericanWagyu Flat Iron Steaks are a hidden gem. Cut from the top blade of the chuck, or oyster blade, this steak is marbled and surprisingly tender, thanks to our clever butcher who removes the fascia (fash-ee-uh) and trims it to be steak ready. The fascia is the tough connective tissue that runs through the middle of the oyster blade. Once the tissue is removed the two pieces are treated separately and become the Flat Iron, surprisingly tender and flavorful. The Flat Iron is a “butcher’s cut” that is lesser known but loved by beef experts.
