You may not have eaten Flat Iron steaks growing up. It's a relatively new cut. In the past butchers would grind it into burger. But now butchers have learned to cut it, and thank goodness.
It's from the chuck area, and from our grass-fed animals it has fantastic flavor. Simply cook this steak low and slow for a mouth-watering meal. Spruce Eats has some good information and a grill recipe. Our family likes it pan fried, too. Slice a ciabatta roll, and that's a sandwich.
Our animals only eat the nutrient rich grasses and drink from the crystal clear creeks of our high mountain ranches in Chama, New Mexico.
Our meats are processed by our expert craft butcher.
Healthy meats; plain and simple.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
