What part of the steer do you get flat iron steaks? Or what cut of beef is it?

Markus - this will explain it much better than I could:

http://en.wikipedia.org/wiki/Flatiron_steak

The Flat Iron Steak is a relatively new cut of steak from the shoulder of a cow. The steak was discovered by researchers at the University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the earthy, full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.

BBWCHATT

The old lady in Chattaooga, Tennessee, USA

Flat iron steaks come from the shoulder (chuck). It is also known as top blade roast, or top boneless chuck. It is called flat iron because the shape resembles the bottom shape of an iron.

are you talking shape or cooking?