Flat Iron, or oyster blade steak comes from the shoulder, or chuck area. This cut can be tough if the tendon is not removed, creating the Flat Iron. Without the tendon, this cut is very tender, and rivals the tenderloin filet. It has good marbling, and is close to the size of 4 average tenderloin filets. We suggest cooking this cut like you would a tenderloin filet.

Images courtesy of Beef It’s What’s For Dinner