Know Your Cuts Part 3: How to Butcher and Cook the Venison Flat Iron
The Flat Iron is one of those cuts that surprises people. It doesn’t sound like much, but it delivers tender, steakhouse-quality results when handled correctly. This thin, well-marbled muscle is found on the front shoulder and is often missed or discarded during quick break downs.
Let’s fix that.
Where the Flat Iron Comes From
The Flat Iron is part of the scapula (shoulder blade) and sits on the opposite side of the blade from the “fish” cut (which resembles a fish in shape and texture). It’s technically the infraspinatus muscle—an underutilized gem that deserves its place on the grill.
Tenderness & Texture
We classify the Flat Iron as a Tender Cut, even though it comes from the shoulder. Once trimmed of sinew, it has fine marbling, short muscle fibers, and cooks evenly like a premium steak.
The texture is buttery and soft, especially for a front quarter muscle, and it responds beautifully to high heat and quick cooking.
Best Cooking Methods for Flat Iron
* Pan Sear or Cast Iron
* High-Heat Grill
* Reverse Sear (especially if thick)
* Sous Vide + Quick Sear
Pro Tip: There’s a thick seam of sinew that runs through the middle—be sure to butterfly or trim that out completely to maximize tenderness.
Flat Iron Utilization Ideas
Final Thoughts
If you're looking to elevate your wild game cooking beyond the backstrap, the Flat Iron is your ace in the hole. It’s proof that with good butchering technique, even shoulder meat can become the star of the plate.
Cook it hot, rest it well, and slice it thin across the grain. You won’t be disappointed.
