As steaks go, this one is relatively new to the family, but is really coming in to it's own, being a popular choice with top chefs and restaurants, there's even a trendy steakhouse in Soho named after it!
Rumour has it, the name was chosen because the cut looks like an old fashioned metal flat iron, but it's also known as the 'butler' or 'feather' steak too. It's taken from the muscle which is in the chuck and blade section of the beef animal and cut with the grain, so while it may not be renowned for it's tenderness, it's brimming with intensely rich flavours.
As with all our beef, this steak is 100% grass-fed and dry-aged on the bone for a minimum of 28 days.
Cut from: The shoulder blade
Eat fresh within: 9 days
2 x 200g (Serves 2)
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.