Cut from the pork shoulder, the flat iron is a chef’s cut that rarely reaches retail counters. Well marbled and richly flavored, it stays tender at a blush-pink center where leaner pork cuts would seize. Sliced thin against the grain, it eats more like a good steak than like pork.
10 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 250 |
| Fat (g) | 14 |
| Cholesterol (mg) | 85 |
| Sodium (mg) | 75 |
| Carbohydrates (g) | 0 |
| Protein (g) | 30 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Thaw in the refrigerator. Marinate 30 min if desired. Grill: Cook over direct high heat 4 to 5 min per side. Pan Sear: Heat oil in a pan over high heat and cook 4 min per side. Broiling: Broil 4 in. from heat for 5 min per side. Cook to an internal temperature of 145F, rest 5 min, then slice thin against the grain.
Serving Suggestion
A chef's secret cut: marinate briefly, grill hot to a blush-pink center, and slice thin. Wonderful with chimichurri or over ramen.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.