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    Serenity Valley Farms

    Flat iron steaks (under 1#)

    Flat iron steaks (under 1#)

    $15.99 USD
    $15.99 USD
    $31.98 lb
    Sale Sold out
    Shipping calculated at checkout.
    $99+Free shipping in KY · TN · IN · OH · WV · IL · MOEvery state has a threshold — find yours→
    Pasture-Raised Beef · 21-Day Dry-Aged
    Second most tender cut on the animal. Nobody believes it.
    Under a pound, cut from the top blade in the shoulder. Tested more tender than anything but the tenderloin — and it costs a fraction of one.
    <1 LB
    Single portion
    21
    Days dry-aged
    130°F
    Medium-rare
    A steak that had to be invented
    Why it took so long
    the top blade has a sheet of tough gristle running straight through its middle. For a century that made the whole muscle a roast or grinding beef — there was no way to serve it as a steak.
    Here
    the seam is cut out, and what is left on either side is remarkable.
    The flat iron only became a retail cut in the early 2000s, when university meat scientists went looking through the chuck for tenderness that was being thrown away. They found it here. It is the shoulder, so it has the deep flavour a working muscle earns — with tenderness the shoulder has no business having.
    From the farm
    Two per animal, and they are small. This one is cut under a pound, which is one good steak.
    How to cook it
    01
    Dry surface, hot pan, hard sear. Pat it dry, salt it, and get the pan hotter than feels right. It is a thin steak — the crust has to form fast.
    02
    Turn once, then butter. Leave it alone until it releases. Butter, garlic and thyme in the last minute, spooned over.
    03
    130°F, no further. Medium-rare. This cut is tender, not fatty, so past medium it firms up and you lose the reason you bought it. Times are estimates only.
    04
    Rest, then slice across the grain. Five to ten minutes. The grain runs the length of the steak — cut across it.
    What you’re getting
    One flat iron steak — under 1 lb
    Dry-aged twenty-one days — three weeks of enzyme work before it was ever cut
    Pasture-raised — no antibiotics, no added hormones
    Raised in Monticello, Kentucky — USDA inspected · EST. 48210
    Who vouches for us
    Homegrown By Heroes
    Homegrown By Heroes
    Farmer veteran certified
    Weston A. Price Foundation
    Weston A. Price
    Wise Traditions listed
    Kentucky Proud
    Kentucky Proud
    KY Dept. of Agriculture
    Appalachia Proud
    Appalachia Proud
    Mountains to Market
    USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

    Shipping & delivery

    Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

    Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

    Look up shipping for your state

    We ship to the 48 contiguous states. Not currently to AK or HI.

    Our guarantee

    If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

    Read the full guarantee

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    • The Best Tasting Meat

      ⭐ ⭐ ⭐ ⭐ ⭐

      "The best tasting beef, pork, and chicken products in Kentucky!
      So much better than store bought."
      — William L., Google Review

    • Awesome!!!

      ⭐ ⭐ ⭐ ⭐ ⭐

      "Awesome place to get meats & eggs — really good quality meats.
      Bob & Colleen have the best stuff around. Highly recommend!"
      — Don, Google Review

    • Beautiful!

      ⭐ ⭐ ⭐ ⭐ ⭐
      "The meat is beautiful, absolutely love it — I'll be ordering again soon."
      — Brandi H., Google Review