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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