The Beef Flat Iron Steak was developed through intensive muscle profiling research funded by the National Cattlemen’s Beef Association in order to find cuts that can be better utilized to meet consumer’s needs.  The Flat Iron is a very reasonably priced steak, from 4.99 to 6.99/lb, and is very flavorful, well marbled and very tender.  In fact, it is the second most tender muscle in the beef carcass.  The Flat Iron, also known as a Flat Iron roast or shoulder top blade steak, which is taken from the shoulder clod just above the shoulder blade. The Flat Iron has two halves that are separated by a thin section of tough gristle running lengthwise through the meat.  Be sure to not overcook this cut, as it will quickly toughen.