A popular "new" cut of Steak that is cheaper and surprisingly more flavourful than some more expensive steaks. Flat Iron Steaks initially gained popularity in the US and have now come into very fashionable demand here.<

Hand prepared

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

An old fashioned flat iron

The Flat Iron - taken from the 'feather' muscle which is in the Chuck and Blade section of the Beef animal - was given its name because the Steak muscle is the same shape as the plate of an old fashioned flat iron.

Developed by the Universities of Nebraska and Florida

Also known as Butler's Steak, Oyster Blade Steak, Top Blade Steak, Feather Steak, Book Steak, Lifter Steak, Petite Steak  - depending where you are - the Flat Iron Steak was developed by teams at the University of Nebraska and the University of Florida in the early 2000’s.

Flavourful and relatively tender

The problem presented to these researchers was what to do with a waste cut of Beef from the shoulder of the cow. Though a flavourful and relatively tender Cut of meat, the top blade roast has a serious flaw in the middle of it - an impossibly tough piece of connective tissue running through the middle.

An amazing Cut of Beef

So after developing a method for cutting and presenting this Steak, these friendly scientists have offered to us an amazing cut of Beef. More than that, they have developed a nearly perfect Steak for the grill. The Flat Iron is uniform in thickness and rectangular in shape.

The only variation is the cut into the middle of the Steak where the connective tissues have been removed.

A perfect candidate for grilling

Also like Flank, Flat Iron Steaks are cut with the grain revealing long, parallel, evenly spaced muscle fibres. Although the cut should really be too tough to grill, by slicing the meat against the grain we shorten the tough muscle fibres and tenderize every slice. Which means it's a perfect candidate for grilling.

Deep, rich flavour

The Flat Iron Steak has a deep, rich beefy flavour with a bit of a bite - which makes it perfect not only on its own, but also as meat for many dishes. It is very similar to any of the Flat Steaks so anything calling for Skirt, Flank, Bavette or Onglet Steak will benefit from a Flat Iron Steak.

Relax into tenderness

Dry-aging in our own state of the art Maturation Rooms enables the grain of the meat to relax into rich tenderness, then to darken, and to finally lose excess moisture - resulting in more concentrated beefy flavours and textures
 
This Cut is best grilled over a medium high heat. We don't suggest going as hot as possible unless you have chosen a particularly thin Cut. We like to get them thick so grill or fry at a little lower temperature to keep from charring the outside before it heats through the middle.
 
Like any non-loin Steak, the Flat Iron also benefits from marinating and is best if it isn't cooked too well beyond medium.
 
Best pan-fried, griddled, grilled, roasted - or simply placed on the barbecue
 
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare this unique Cut

But whatever your choice - do enjoy this relatively new and absolutely delicious Thrifty Cuts discovery