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Grass-Fed Beef Flat Iron Steak

5.0
Grass Fed Flat Iron Steaks
Grass Fed Flat Iron Steaks
Gerard King

Gerard's Suggestion

"I like to serve mine with a tangy Chimmichurri sauce, a simple green salad and coleslaw."

Grass-Fed Beef Flat Iron Steak

5.0
native-breed
slow-grown
dry-aged

A terrific little steak, for when you want something a bit different. Tender, quick to cook, full of flavour, and one of the best value steaks in the shop.

£12.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Grass-Fed Beef Flat Iron Steak...

  • Tender and full of flavour, a real butcher's secret
  • Quick to cook, hot and fast
  • Grass-fed, native breed Suffolk beef
  • Great value for a steak this good

The Flat Iron is one of the most underrated steaks we sell. It comes from free-roaming native breed cattle, 100% grass-fed on the meadows and pasture of our small local Suffolk farms.

The Flat Iron steak is cut from the feather blade, one of the large muscles around the shoulder blade. Our butchers expertly remove the long central line of connective tissue that runs through it, leaving two well-marbled, even pieces of tender steak (the same muscle left whole, is our Grass-Fed Beef Feather Blade). The result is a steak that is tender and full of flavour, at a lower price than cuts like ribeye or sirloin.

Unlike the whole feather blade, the flat iron is made for cooking fast and hot. Get your pan really hot, sear it for a couple of minutes each side, then rest it well. Serve it pink and carve against the grain for the most tender eating. It has a deep, beefy flavour and takes beautifully to a marinade or a chimichurri.


Gerard King

Gerard's Suggestion

"I like to serve mine with a tangy Chimmichurri sauce, a simple green salad and coleslaw."

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say