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The cap of ribeye is also known as the deckle
placing these New York strips in a class all of their own
Journeyman handcrafts our salami with authentic Italian curing methods in their USDA-certified curing and aging facility custom built by technicians from Parma
so these are intended to be used as an ingredient and not a center-of-the-plate item
this steak is graded BMS 11–12
Flat Iron Product ID - Chop The cap of ribeye isThe flat iron is a relative newcomer to the steak scene but has been a butchers secret for years. Cut from the chuck (shoulder), the flat iron is a fantastic combination of rich beef flavor and a tender, meaty bite. This steak is amazingly versatile; simply throw it on the grill or prepare with your favorite marinade for an extra kick of flavor. While we believe it's best served medium rare, this steak holds up to high heat and is a good candidate for
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