The flat iron is cut from the top blade muscle of the chuck, separated from the tough connective tissue running through the center. It is one of the most tender cuts on the animal and has a rich, beefy flavor with good marbling. Best cooked quickly over high heat to medium-rare and sliced against the grain.
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Flat iron steakprimary | |
| 🇬🇧United Kingdom | Flat iron steak | Also known as butler's steak or feather blade steak in the UK |
| 🇲🇽Mexico | Filete de paleta | |
| 🇦🇷Argentina | Paleta mariposa | |
| 🇫🇷France | Plat de côtes | |
| 🇪🇸Spain | Filete de paleta | |
| 🇧🇷Brazil | Bife de paleta |
Both are hidden, unexpectedly tender and well-marbled cuts — secreto from the pork shoulder blade and flat iron from the beef chuck blade — suited to quick, high-heat cooking.
Both are chuck primal steaks; flat iron is from the top blade (infraspinatus) while aguja norteña is from the chuck eye roll