Pasture Raised Flat Iron Steak 300g

PASTURE RAISED FLAT IRON STEAK

Tender. Richly Flavoured. One of Beef's Best-Kept Secrets.

Flat Iron is one of those cuts that makes you wonder why everybody doesn't know about it.

Cut from the shoulder area, it combines surprisingly good tenderness with excellent beef flavour. Once properly prepared by the butcher, it produces a relatively uniform steak that cooks quickly and responds beautifully to high heat.

At a Glance

• Tenderness: ★★★★☆
• Flavour: ★★★★★
• Marbling: ★★★★☆
• Best cooked: Rare to medium-rare
• Best methods: Braai, cast iron, grill or pan

Why You'll Love It

Surprisingly tender.
Rich beef flavour.
Excellent alternative to traditional premium steaks.

Simple Cooking Guide

Flat Iron cooks quickly, so don't wander away from the braai.

Use high heat, develop a good crust and aim for rare to medium-rare. Allow it to rest and then slice across the grain.

It is also excellent sliced and served over salads or vegetables.

Ray's Notebook: Price and tenderness don't always travel together. Some lesser-known cuts can give you tremendous eating quality once you understand how they should be cooked.

Choosing the Right Cut

Choose Flat Iron when you want tenderness and strong beef flavour in a less conventional cut; choose Rib-eye when you want considerably more marbling and richness.

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