Bring Flat Iron steak up to room temperature for at least an hour
Rub Flat Iron steak evenly with salt and pepper
Place a heavy skillet or pan on a medium-high heat and add 2 tablespoons of oil.
Flat Iron Steak
2 tbsp Olive Oil
Salt & Ground Pepper
Flat Iron steak — also referred to as the "top blade steak" is cut from the shoulder (or "chuck") of a cow, typically containing lots of intermuscular fat (or 'marbling'), giving it lots and lots of flavour. You may have noticed that its become quite popular in the UK as it's becoming mroe and more known as a fantastic alternative to a tenderloin but at a fraction of the cost. The story goes that it was originally part of the top blade roast, but if you've ever had a top blade roast you'll know that it has a very, very tough bit of connective tissue that runs through the middle of it. At one point butchers decided that they would remove the tough part in the middle, making 2 pieces of meat — one of htem being dubbed the flat iron. The flat iron steak is named so because it supposedly looks like an old-fashioned metal flat iron.
We recommend serving your flat iron steak with Chimichurri Sauce and homemade fries!
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!