![]() ![]() Flat iron steaks may contain some marbling, and are often scored on the top, and sometimes bottom, of the steak, in a 'criss-cross' fashion. When done properly this leaves two large rectangular shaped steaks that resemble old fashioned metal flat irons, which is, quite obviously, where the name comes from. Flat iron steaks are produced by carefully cutting horizontally through the middle of the featherblade and removing a thin layer of silver gristle. You may have heard of the featherblade, or featherblade steaks, which have often been used for braising steak (although these are much less popular cuts these days). What is Flat Iron Steak?įlat iron steak is cut from the featherblade muscle, which can be found next to the shoulder blade. It is usually recommended that they be matured for at least 7 days. They are tender, juicy and have a great depth of flavour, especially when they have been properly butchered and matured. ![]() It's actually our second most popular steak after the classic rump steak, which is testament, not only to its quality, but also to it's affordability. When compared to more well known steaks, flat iron steaks can be a fraction of the cost. Flat iron steak has gained in popularity over the last few years and has steadily become one of our customers favourite steaks. ![]()
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