The butcher's secret! Cut from the top blade of the chuck, or part of the shoulder muscle, with the tough fascia layer removed, the flat iron is rich, beefy and surprisingly tender. They are loved by chefs for their tenderness and uniformity and are ideal for the home chef for everyday dinners and tasty sandwiches. Perfect grilled or pan seared, the Flat Iron has a rich beefy flavor that plays well with your favorite marinade or sauce. Best cooked rare to medium-rare.