Discover why flat iron is one of the most underrated steak cuts with our Organic Grass‑Fed Flat Iron Steak from Waseda Farms. Humanely raised on lush, certified organic pastures in Wisconsin, our cattle are 100% grass‑fed and grass‑finished, never given GMOs, hormones, or unnecessary antibiotics. This shoulder cut is naturally tender with beautiful marbling, offering bold, beefy flavor that rivals more expensive steaks. Because our flat iron steaks come from cattle raised in small herds on Midwest pasture, you’ll taste the difference that healthy soil, clean water, and low‑stress handling make. The uniform thickness of this steak means it cooks evenly on the grill, in a cast‑iron skillet, or under the broiler, making it a favorite for quick, high‑heat recipes. Slice it against the grain for steak salads, tacos, or a simple steak‑and‑veggies plate that lets the meat shine. At Waseda Farms, we believe great beef starts with how the animals are raised. Our family farm in Wisconsin focuses on regenerative and organic practices that build soil health, support biodiversity, and respect the land we call home. When you choose our organic grass‑fed flat iron, you’re not only serving a delicious steak—you’re supporting a local Wisconsin farm and a more sustainable food system. .4-.5 lbs Why You’ll Love This Flat Iron Steak 100% organic, grass‑fed and grass‑finished beef Humanely raised on certified organic pastures in Wisconsin No GMOs, no added hormones, no unnecessary antibiotics Naturally tender with excellent marbling and rich beef flavor Uniform shape for even cooking on grill, skillet, or broiler Ideal for marinating, grilling, slicing for salads, tacos, and sandwiches Cooking Tips For the best eating experience, bring your flat iron steak to room temperature, season generously with sea salt and freshly ground pepper, and cook over high heat to medium‑rare or medium. Let the steak rest for 5–10 minutes, then slice thinly against the grain to highlight its tenderness and flavor. Suggested Uses Grilled flat iron steak with chimichurri Sliced over mixed‑green or grain salads Steak tacos or fajitas Steak sandwiches on toasted sourdough