Flatiron steak comes from the shoulder. It’s incredibly tender and flavorful, best cooked over high heat. Rich in protein and a good source of iron.
Filet Mignon is cut from the tenderloin, known for its tenderness and mild flavor. It’s best cooked quickly over high heat, such as grilling or pan-searing. High in protein and low in fat.
Back Ribs come from the upper part of the ribcage. They are best cooked slow and low, making them perfect for roasting or barbecuing. Rich in protein and a good source of iron and zinc.
