Patronage

Home / The cuts / Flat Iron & Denver

Flat Iron & Denver

Chuck

Flat iron
Flat iron

Both come from the chuck, the hard-working shoulder. The flat iron is the top blade with its center seam removed; the Denver is a cut from the under-blade. Good butchers pull these out instead of grinding them.

How to cook it

  • Treat like a strip: hot sear, medium-rare, rest, slice against the grain.
  • Flat iron is uniform and thin, so it's done in a few minutes a side.
  • Denver has more marbling and takes a little longer. It's excellent over charcoal.
  • Both are great for tacos, sandwiches and steak-and-eggs.

Why it's better as Midwestern wagyu

The chuck on a wagyu is heavily marbled because the whole animal is. On regular cattle these are the affordable steaks; here they're some of the best-value cuts in the share.

In your share

Ask for them by name. Otherwise the chuck becomes roasts and grind.

Want some? Drop your cell and your wagyu guy will text you.