Flat Iron Steak
Alison’s favorite steak! A thin cut steak made from the grain from the chuck, or shoulder of the animal. Also known as the top blade roast, this steak is extremely tender and significantly marbled. Easy to cook with loads of flavor and juiciness, this isn’t the dive bar’s flat iron (although those got us through some late nights too).
Single or double packaged (see options)
Single steak size : 8 - 10 oz
Dry-aged Beef
100% USA Washington, single-sourced beef
Ranch Raised at Huntzinger Ranch in Royal City
USDA Inspected and Labeled
Hand cut, individually wrapped and Cryovac sealed
Alison’s favorite steak! A thin cut steak made from the grain from the chuck, or shoulder of the animal. Also known as the top blade roast, this steak is extremely tender and significantly marbled. Easy to cook with loads of flavor and juiciness, this isn’t the dive bar’s flat iron (although those got us through some late nights too).
Single or double packaged (see options)
Single steak size : 8 - 10 oz
Dry-aged Beef
100% USA Washington, single-sourced beef
Ranch Raised at Huntzinger Ranch in Royal City
USDA Inspected and Labeled
Hand cut, individually wrapped and Cryovac sealed
Alison’s favorite steak! A thin cut steak made from the grain from the chuck, or shoulder of the animal. Also known as the top blade roast, this steak is extremely tender and significantly marbled. Easy to cook with loads of flavor and juiciness, this isn’t the dive bar’s flat iron (although those got us through some late nights too).
Single or double packaged (see options)
Single steak size : 8 - 10 oz
Dry-aged Beef
100% USA Washington, single-sourced beef
Ranch Raised at Huntzinger Ranch in Royal City
USDA Inspected and Labeled
Hand cut, individually wrapped and Cryovac sealed