Flat Iron Steak 250g
Origin: Cheverton Farm, Shorwell, Isle of Wight
Salt-Aged: 28 days
Originally part of the top blade roast, the flat iron was born as a result of the tough connective tissue that ran through the middle of the cut of meat. Once this is removed, the two pieces are treated separately, one becoming the flat iron steak, the other called the top blade steak. The flat iron (supposedly named because it looks like an old-fashioned metal flat iron) is uniform in thickness and rectangular in shape.
The nice amount of marbling creates a steak that is extremely tender and full of flavor. It is best when cooked on the grill and can be incorporated in a variety of recipes.