Flat Iron Steak

Popular Cut Packed Full of Flavour

A fashionable steak, having been showcased in recent years by top restaurants, but long a staple of weekly shops at the butchers. The key to its new found popularity is its outstanding flavour, especially when cooked fast and rare, before being thinly sliced. Boasting outstanding value, the Flat Iron is a great introduction to how good our beef steaks are.

Also known as Butler's Steak, Oyster Blade Steak, Top Blade Steak, and the Feather Steak, the Flat Iron is a favourite the world over, known as an easy to cook affordable steak with plenty of flavour. Taken from the shoulder, it's cut with the grain to produce a less than tender steak, but with outstanding taste. Out of favour for a long time, the Flat Iron has become very popular in the last five years.

The match for any prime steak in flavour, this forgotten favourite is traditionally used in stews and casseroles to develop unctuous and melting qualities. For a quick and luxurious dish however, cook your Flat Irons fast and rare in the pan, before thinly slicing, and serving with gratin dauphinoise. A favourite of chefs for its dependable and consistent qualities.

Our recipe tips for cooking your Flat Iron Steak
Breed Dry Aged Serves Weight Farm Price Quantity
Hereford 14 Days 4 4 X 150g (5.3oz) North York Moors National Park, UK £9.25
/ £2.31 each
Aberdeen Angus 14 Days 4 4 X 150g (5.3oz) Yorkshire Dales National Park, UK £9.25
/ £2.31 each
Highland 14 Days 4 4 X 150g (5.3oz) Yorkshire Dales National Park, UK £9.25
/ £2.31 each

Please note on breeds

From time to time the exact breed or farm may not be available at the time of despatching your order.
On such occasions we will endeavour to supply you with a suitable alternative.