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Beef
Grass Fed Beef Flat Iron Steak
More delicate and finely textured than the Bavette; Flat Iron, or butlers steak, is one of the best value cuts of steak available.
This steak is named after the old fashioned flat irons they look just alike. Cut from the shoulder of the animal, this quick cooking lean cut is delicate yet flavoursome. It's delicious cooked fast in a griddle pan and can take well to plenty of flavour from marinades.
Flat iron slices beautifully into strips that are refined and delicate.
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Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.