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Steak, "Flat Iron" | Shipley Farms

per lb

8 left

Beginning with a commitment to quality, Shipley Farms Signature Beef is free of any added hormones or steroids, to provide you the same safe, clean, and delicious meat that has fed our family for generations. Shipley beef is never treated with antibiotics except in limited circumstances when medically necessary to treat a temporary illness.
Their cattle graze on lush, clover-rich mountain pastures which produces beef with higher levels of nutrients than conventional feedlot beef production. They are supplemented with a vegetable based feed and dry aged for the best flavor, texture, tenderness, and marbling.
Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. 

Approx. 1 lb.

Shipley Farms

Since 1872, when Nathan Shipley married Sarah Bradley of Vilas, NC, and purchased 115 acres of Sarah's family's farmland beside the Bradley farmhouse, the Shipley farm has been breeding and raising Appalachian Grown pasture raised beef. Our meat is produced without steroids, antibiotics, or growth stimulants, the way we've always done it, with "no shortcuts". Our "Signature Beef" product line is further dry aged for added flavor and tenderness. Our cattle are specially bred and fed with a blended diet of high quality clover-rich pasture forage, supplemented with a vegetable based feed for the best flavor, texture, tenderness, and marbling.

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