Albers Beef Flat Iron

One of my everyday favorites, the Flat Iron, is a relatively new cut of meat. Dr. Calkins and others discovered a special way to trim this muscle out of the Chuck and into an incredibly flavorful steak in the early 2000's. I only include the history because this came directly out of the meat science lab at the University of Nebraska, my alma mater.  14 oz Flat Iron Steak. Wet aged 21+ days for improved flavor and tenderness