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Piedmontese Beef Flat Iron SteakThe Piedmontese Beef Flat Iron Steak is one of the most tender cuts after the filet, prized for its fine grain and rich, beefy flavor. Taken from the chuck, this cut delivers a juicy, steakhouse quality experience without the higher price tag of ribeye or tenderloin. Naturally lean yet tender thanks to Piedmontese genetics, its a versatile steak that performs beautifully on the grill or in a cast iron skillet. Raised by the Lambert Family at Triple

~3 lb average roast

Recipe Idea: Pair with roasted garlic mashed potatoes and seasonal vegetables for a steakhouse classic

Your lamb may arrive frozen or partially frozen

responsibly raised in Kansas

offering an indulgent experience that melts in your mouth

and long-simmered stews

and finish to temp for a show-stopping steak that’s perfect for sharing (or not)

Porterhouse includes filet mignon and strip in one steak

Avoid overcooking to keep it tender

The Piedmontese Beef Flank Steak is a lean

and good stewardship

and coated with a food safe blend of organic beeswax and mineral oil