Beef Flat Iron Steak
£ 5.50
This small muscle is one of the cheaper cuts that packs a whole lot of flavour!
Steaks are roughly 200g each. Feel free to contact us if you have any queries or specific requests.
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£ 5.50
This small muscle is one of the cheaper cuts that packs a whole lot of flavour!
Steaks are roughly 200g each. Feel free to contact us if you have any queries or specific requests.
Flat iron steak has recently become very on-trend. They were generally one of the cheaper cuts but with dry aging and hanging they become less stewing meat, more steak-like in character. This cut is a small muscle, approximately 30cm square and about 5cm thick, nestled against the inside of the shoulder/scapula.
Although we have reasonable amounts available in store and for our mail-order customers, there is relatively a very tiny amount on each animal. If you want to try this delicious little treat, it is definitely worth pre-ordering.
The flat-iron should be cooked in a similar way to the Onglet – rare or medium only. Like any steak from a traditionally non-prime area of the beef carcase, the flat iron has an amazing depth of flavour. The flat iron is also know as ‘Butler’s Steak’. The “below stairs” staff knew a thing or two about flavour. Just saying.
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The Sirloin steak is cut from the sirloin joint which runs the middle length of the animal, with the filet (Undercut) beneath it, this is the most valuable combination. This is why cattle with long backs are so sought after in pedigree breeding. It is the equivalent of the saddle in Lamb, Mutton or Venison. [...]
A classic for slow cooking, either for old-fashioned casseroles or for warming oxtail soup.
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