Flat Iron Steak
A flat iron steak is a very tender cut of beef coming in right after a tenderloin for most tender. A nice amount of marbling creates a steak that’s full of flavour. It is best when cooked on the grill and can be incorporated in a variety of recipes.
Our flat iron steaks are sold frozen, one per package.
At Central Park Farms, our beef is all 100% grass fed and grass finished — Our animals are never fed grain. The meat we sell comes from animals that have never been treating with any medications including antibiotics and are ever given growth hormones or steroids.
For superior flavour and tenderness, we dry age all our beef for 21 days. This is an expensive process but leads to the high-quality beef we’re known for.
Beef cooking temperatures: Remove steaks when 5 degrees below desired temperature and let rest.
Rare, cool red center: 125F
Medium rare, warm red center: 135F
Medium, warm pink center: 145F
Medium well, slightly pink center: 150F
Well done, little or no pink: 160F
A flat iron steak is a very tender cut of beef coming in right after a tenderloin for most tender. A nice amount of marbling creates a steak that’s full of flavour. It is best when cooked on the grill and can be incorporated in a variety of recipes.
Our flat iron steaks are sold frozen, one per package.
At Central Park Farms, our beef is all 100% grass fed and grass finished — Our animals are never fed grain. The meat we sell comes from animals that have never been treating with any medications including antibiotics and are ever given growth hormones or steroids.
For superior flavour and tenderness, we dry age all our beef for 21 days. This is an expensive process but leads to the high-quality beef we’re known for.
Beef cooking temperatures: Remove steaks when 5 degrees below desired temperature and let rest.
Rare, cool red center: 125F
Medium rare, warm red center: 135F
Medium, warm pink center: 145F
Medium well, slightly pink center: 150F
Well done, little or no pink: 160F
A flat iron steak is a very tender cut of beef coming in right after a tenderloin for most tender. A nice amount of marbling creates a steak that’s full of flavour. It is best when cooked on the grill and can be incorporated in a variety of recipes.
Our flat iron steaks are sold frozen, one per package.
At Central Park Farms, our beef is all 100% grass fed and grass finished — Our animals are never fed grain. The meat we sell comes from animals that have never been treating with any medications including antibiotics and are ever given growth hormones or steroids.
For superior flavour and tenderness, we dry age all our beef for 21 days. This is an expensive process but leads to the high-quality beef we’re known for.
Beef cooking temperatures: Remove steaks when 5 degrees below desired temperature and let rest.
Rare, cool red center: 125F
Medium rare, warm red center: 135F
Medium, warm pink center: 145F
Medium well, slightly pink center: 150F
Well done, little or no pink: 160F