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A 28-day dry-aged flat iron steak from the top blade of the shoulder, the second most tender muscle on the animal after the tenderloin. Available in 12-16 oz and 16-24 oz. Sear it hot in a pan or on the grill, 3-4 minutes a side, and slice it against the grain. Grass-fed, grain-finished heritage Black Angus, raised on open pasture in Midd
