Title
Standing Stone American Wagyu Flat Iron
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Flat Iron (Avg Weight 0.8 - 1.0 lb)
The "Dark Horse" — Tender as Filet, Bold as Ribeye. This is arguably the best-kept secret in the butcher case. Sourced from our partners at North Georgia Meat Company (NGM), the Flat Iron is cut from the Top Blade of the chuck shoulder. In its natural state, this muscle has a tough piece of gristle running through it, but we carefully seam that out to produce a steak that food scientists rank as the second most tender cut on the entire animal, right behind the Filet Mignon. With the American Wagyu genetics, this steak becomes unstoppable. You get the incredible softness of the Filet combined with the intense, beefy flavor of the Chuck, all laced with rich, melting intramuscular fat.
Why It’s a Staple: It offers a luxury eating experience without the luxury price tag. It is versatile enough to be the star of a steak frites dinner, yet flavorful enough to hold its own in fajitas or high-end tacos. It delivers the perfect intersection of texture and taste.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Flat Iron (Top Blade / Infraspinatus)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: Speed is key.
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The Heat: Because it is a flat, relatively thin steak, it cooks quickly. Use high heat to get a crust without overcooking the center.
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The Doneness: Medium-Rare (130°F) is the sweet spot. If you cook it past Medium, the iron-rich flavor of the shoulder can become too strong.
-
The Rest: Rest for 5 minutes.
-
The Slice: Slice against the grain for maximum tenderness, though this cut is so tender you can almost cut it with a fork regardless of how you slice it.
Standing Stone American Wagyu Flat Iron (Avg Weight 0.8 - 1.0 lb)
The "Dark Horse" — Tender as Filet, Bold as Ribeye. This is arguably the best-kept secret in the butcher case. Sourced from our partners at North Georgia Meat Company (NGM), the Flat Iron is cut from the Top Blade of the chuck shoulder. In its natural state, this muscle has a tough piece of gristle running through it, but we carefully seam that out to produce a steak that food scientists rank as the second most tender cut on the entire animal, right behind the Filet Mignon. With the American Wagyu genetics, this steak becomes unstoppable. You get the incredible softness of the Filet combined with the intense, beefy flavor of the Chuck, all laced with rich, melting intramuscular fat.
Why It’s a Staple: It offers a luxury eating experience without the luxury price tag. It is versatile enough to be the star of a steak frites dinner, yet flavorful enough to hold its own in fajitas or high-end tacos. It delivers the perfect intersection of texture and taste.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Flat Iron (Top Blade / Infraspinatus)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: Speed is key.
-
The Heat: Because it is a flat, relatively thin steak, it cooks quickly. Use high heat to get a crust without overcooking the center.
-
The Doneness: Medium-Rare (130°F) is the sweet spot. If you cook it past Medium, the iron-rich flavor of the shoulder can become too strong.
-
The Rest: Rest for 5 minutes.
-
The Slice: Slice against the grain for maximum tenderness, though this cut is so tender you can almost cut it with a fork regardless of how you slice it.