An amazing American-inspired aged steak cut from the shoulder of the animal, beneath the shoulder blade. It's also known as the ‘butler’s steak’ on this side of the pond, it's not as tender as some prime cuts, but makes up for this in tastiness. With marbled fat and a little gristle, the flatiron is a great steak to have with a zingy salad.
Our farmers' native breed cows are outdoor reared and grass fed, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. With our butchers then hanging and dry aging all of the gorgeous meat for at least 21 days, you're left with incredibly tasty beef, whichever cut you go for.
Air dry-aged and matured beef can be slightly darker around the edges than the centre - something you won't see in the supermarket. This is perfectly normal and indicative of traditionally aged meat.
Native breeds include Angus, Ruby, Longhorn, Shorthorn, Dexter and Hereford.
Minimum weight: 454g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Take the steak out of the fridge for a couple of hours to get it to room temperature, then heat oil in a pan on high heat, salt the meat just before frying. Cook time will vary on how thick the steak is and how you like it. For a 1 inch steak, for Blue 1-2 mins on each side, Rare 2 and a half minutes on each side, Medium Rare 3 mins each side, Medium 4 mins each side, Medium Well 5 mins each side and Well done 6 mins each side. Remember to let the meat sit on a heated plate for 4 to 5 mins before serving with a red wine sauce.Check out more recipes