"Beef flat" can refer to two main cuts of beef:

Bottom round flat: This is a large, lean cut from the hind leg of the cow. It's known for being
affordable but can be tough if not cooked properly. Bottom round flat is best suited for slow
cooking methods like braising or stewing, or it can be sliced thin and marinated for fajitas or
stir-fries.

Flat iron steak: This is a flavorful cut from the shoulder of the cow. It's relatively tender and
juicy compared to the bottom round flat, but still benefits from being cooked with moist
heat methods like pan-searing or grilling. Flat iron steaks are typically sold on the thinner
side.