Flat Iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This is one of the most tender cuts of steak, also being very flavorful, and is a relatively new cut.  
 
Martha Stewart says: A much better value than a filet steak but with almost the same tenderness, the flat iron, or 'poor man's filet,' is a relatively new cut. 
 
Good for:
Grilling
Stir-fry's / Fajitas
Sous vide / pan searing
 
Find more information on the cut here 
 
Our beef is premium 14-21 day dry aged, grown on some of the most beautiful and fertile land that Vermont has to offer.  Our cows are primarily grass fed for health with a premium mixture of nutrients and local feeds to assure exceptional tenderness and flavor, free from antibiotics.  We believe the simple mantra: the better we raise our cows, the better our beef will be.