Flat Iron Steak

Also Known As: Boneless Top Chuck Steak; Book Steak; Butler Steak

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

Butcher's Note

Cutting method removes internal connective tissue from the whole Top Blade, allowing this cut to deliver as the second most tender cut.

Industry Ids ?

IMPS/NAMP - 1114D PSO 1

UPC - 1166

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

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Cooking Methods:

Nutrition Information

Nutrition:

180 CALORIES

0 % *

3.8g SAT FAT

0 % DV **

23g PROTEIN

0 % DV

2.6 mg IRON

0 % DV

8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13598): 180 Calories; 80 Calories from fat; 9g Total Fat (3.8 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat; 0 g CLA Fat;) 80 mg Cholesterol; 70 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.55 mg Iron; 320 mg Potassium; 0.25 mg Riboflavin; 3.58 mg NE Niacin; 0.33 mg Vitamin B₆; 4.23 mcg Vitamin B₁₂; 182.28 mg Phosphorus; 7.96 mg Zinc; 25.78 mcg Selenium; 86.35 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Riboflavin, Vitamin B6, Phosphorus, and Choline.

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Recipes That Use This Cut:

Try this recipe next time you're at the grill. Beef Flat Iron steak is marinated in a pineapple-barbecue sauce, grilled and served on bolillo rolls.

Beef Flat Iron Steak is served on crusty bread with a garlic-feta spread, tomatoes and olives.

Korean barbecue sauce lends sweet and savory elements to the beef in these easy lettuce wraps.

Enjoy a delicious surf and turf salad. Beef Flat Iron Steak with Creole seasoning is grilled and served with lump crab meat and vegetables on fresh greens with Cajun Remoulade Sauce.