Information about Beef Flat Iron Steak.
This juicy steak is found on most high end restaurant menus & these can be quite expensive. The Flat Iron Steak is becoming more popular & there are even restaurants named “Flat Iron” in the UK & Europe. The old fashioned cuts of Beef that were once used in a different way, are now becoming more trendy & the Flat Iron is no exception. The no-waste steak piece that we have created is a great value for money whole Steak that’s easy to slice into thin wide steaks at home, for a real family treat or just because you enjoy affordable Grass Fed Steaks.
What is a Flat Iron Steak?
The Flat Iron Steak is a rectangular cut of Beef with good fat marbling.
The Flat Iron is approximately 2cm Thick, 10cm Wide, 18-25cm Long, the meat has the same shape as the old fashioned Flat Iron used to iron clothes. In the late 1990’s it was officially named Flat Iron by Chris Calkins from Nebraska University, he is a big fan of Steak. These are a medium coarse textured Steak that is best grilled as a whole piece. The flavour is excellent, with the fat marbling contributing to this & making the Steak more tender when cooking.
How do we cut Flat Iron Steak?
The Flat Iron Steak is cut from the shoulder on top of the blade bone or scapular bone.
To produce the Flat Iron the expert butchers select the correct grade Beef with a good fat finish & intramuscular fat. The Flat Iron is part of the Feather-Blade cut, this is found on the top of the Blade Bone too one side of the ridge of bone that has the Jewish Fillet (Chuck Tender / Roller Blade) on the other. The whole Feather-Blade is removed cleanly from the bone with the Silver Skin covering the meat. The Feather-Blade gets its name because of the characteristic “Feather Like” fat across the piece resembling the way a birds Feathers are laid out in layers.
The Feather-Blade the has the Silver Skin removed without cutting into the meat muscle & the fat on the other side carefully trimmed off. The expert butchers lay the piece flat & cut into the Steak from the thick end following the membrane that separates the two pieces. Once this is done, the process is repeated on the Steak that has the membrane attached. You now have 2 Whole Steaks with no fat of gristle attached, ready for grilling. The Steaks are different sizes as you have one 40% smaller than the other, they both will taste & grill the same.
How is Flat Iron Steak packed?
The Steaks are Vacuum Sealed into clear Recyclable Plastic Pouches, 1 per pack.
To create the freshest tasting Steak possible, we pack the Flat Irons immediately after cutting, this reduces blood loss keeping the Steak moist & flavoursome. Once the Steaks are packed they are labelled with full Farm to Fork Traceability to show the origins of the meat & which farm / breed the Beef was from. The Steaks are placed into Recyclable Boxes & “Blast Frozen” to -25°c. This gives the Flat Iron Steaks 24 month shelf life when kept at -18°c.
As our meats are all produced at very low temperatures, the pouches keep all the natural moisture locked into the meat to stop them from bleeding & reducing their weight. We have single packed these flat so they keep their shape when thawing out & they are much easier to store in the freezer at home. Keeping the Steaks flat makes them easier to season & grill, giving a more uniform cook throughout the piece.
The Plastic Pouches we now use are stronger & thinner than before, this is our commitment to Reduce our amount of plastic for a Greener Future. Please see this link on How to recycle plastic. We all need to do our best for the environment #swf_recycle♻
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
Are Flat Iron Steaks good value?
The Flat Iron Steak is 98% ready to cook with little waste at a great price for better value.
When buying beef steaks online they can be expensive & become a rare treat. The Flat Iron Steak is expensive when buying at a restaurant or shopping from a specialist butchers, we have the advantage of creating our cuts at the source of great meat, enabling us to make it suitable for most family shopping budgets. We produce our Flat Irons as a wholesale meat cut, greatly reducing the production costs. We use Renewable Energy Sources, energy saving equipment, bulk purchasing of the raw meat & highly skilled butchers that can produce more portions per hour.
The savings made during production & packaging are reflected with the price reduction of our meats. We make larger portions too give better value for money, & make the meats cuts ready to cook or that need a little trimming because this helps too reduce food waste. See how we give you more meat for your money with our cuts #moremeatfym
We enjoy giving our customers more meat for their money & the Beef Flat Iron Steak is definitely a great steak for home cooking that is excellent value!
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed Beef enjoys some of the best green pastures that the island of Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our Beef is fully traceable from Farm to Fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
In today’s society, there is an increasing awareness of healthier eating, especially in red meats. The nutrients found in Steak are part of an essential diet & this means that a diet can be delicious & nutritious. Flat Iron Steak is easy to slice & easy to cook making this an ideal “affordable” add to basket item when shopping online for good lean beef steaks.
Is Beef Flat Iron Steak nutritious?
Flat Iron Steak is a lean nutritious cut of Beef that’s a good source of Protein & Iron.
The Flat Iron has been trimmed to remove all the gristle & most of the external fat to make this a healthy lean cut of Beef. This steak has a certain amount of intramuscular fat that renders during cooking to make this a juicy flavoursome steak that is tender. Beef is a Red Meat that has a high Protein content & is recommended to promote muscle growth & maintain hair, nails, a good metabolism & good for the immune system. The vitamins & minerals in lean Beef cuts are essential for a balanced diet such as Vitamin B12 that are important for Red Blood Cell production.
How do you cook Beef Flat Iron Steak?
The best way to cook Flat Iron Steak is on the grill as a whole piece.
Each of the muscles has great natural marbling in them as you would expect from good graded beef. The marbling then adds to the flavour of the Beef & keeps it moist during your cook. The Flat Iron Steak is great when cooked whole & left a little “Pink” inside. Once rested for 10 mins after cooking, then slice the Flat Iron at an acute angle to make thin wide succulent steaks that are tender & full of flavour.
These Flat Iron Steaks are of big interest in the Barbecue community as they are quick & easy to cook with simple seasoning & a few delicious sides. They always give great results as guests love the steaks & find them tender, tasty as well as different than the normal steaks on the menu at home.
These are not always needed to be cooked outside on the Barbecue, they are just as easy to cook in the kitchen! A skillet or in the pan is so simple & quick for midweek meals when late home from the office. The main thing when cooking a steak is to let it rest after the cook for 10 mins to allow the meat to relax to improve the texture n’ flavour.
These are very similar looking to the Beef Flank Steak we have available on our menu but they have slightly different grain or texture to the meat. They both deliver excellent results with a slight difference in chewing experience. You can check the link for the Difference between Flat Iron Steak & Flank Steak.
How to prepare your Flat Iron before cooking:
- Place the Steak into the fridge (keep in the pack) & let thaw out slowly. You can keep the Steak in the fridge for a further 14days aging.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 60 minutes.
- Take the Steak out of the pack & rinse gently under cold water, once rinsed pat dry with paper towel.
- Trim any small pieces of remaining fat or gristle to make it completely clean on the outside.
- Season your Steak with Salt & Pepper & leave for 30 minutes before cooking.
How to cook & serve Beef Flat Iron Steak:
- Grilled Flat Iron by Hank Shaw
- Grilled Flat Iron Recipe with Honey Balsamic Marinade
- How Do I Slice a Flat Iron Steak Against the Grain?
- How to Make Yakiniku Flat Iron Steak Skewers
- Savoury Marinated Flat Iron Steak Recipe
See table below for temperatures for preferred Doneness of Steaks:
| Doneness | Description | Remove temp | Final temperature |
| Rare | Cool red centre | 49°C | 52°C |
| Med Rare | Warm red centre | 54°C | 56°C |
| Medium | Warm pink centre | 60°C | 63°C |
| Med Well | Slightly pink centre | 63°C | 66°C |
| Well done | Little or no pink | 68°C | 71°C |
Pro Tip for best results with your Flat Iron:
Always rest your Steak as a Whole Piece before serving. Place flat on a wooden board & cover over with a tea towel so it retains the heat & doesn’t sweat. The meat juices will be absorbed back into the Steak for juicier results. When slicing, always cut at a very acute angle (almost flat) this gives you wider & thinner Steaks……. perfect for any carnivore!
Sharing your Beef Flat Iron Steak on Social Media.
Enjoy grilling your Beef Flat Iron Steak at home, your whole family will enjoy this one.
We all love a tasty Steak Dinner & what better way to share this than on Social Media! Sharing your results online with followers gives inspiration to thousands of others to make & buy better food. By tagging Sherwood Foods in your videos, recipes, reels, stories, tips, tricks & meal ideas, makes it easier for us to see your delicious results.
We can comment, like & share these with our online followers on our Facebook Page, our Instagram Account, or on Twitter, for a bigger appreciation of tasty meats! When you are creating the text explaining how you cooked your Flat Iron Steak & listing the ingredients etc, the use of Hashtags at the end of the text is a great way to categorise your post as others follow Hashtags.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
At Sherwood we have a few of our own Hashtags that are followed, feel free to use these to get noticed by our online family.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #flatironsteak #flatiron
How to cook recipes for Beef Flat Iron Steak:
Cooking A Flat Iron Steak on the BBQ
How to slice a Flat Iron Steak by Mina Newman
Frequently asked questions about Beef Flat Iron Steaks:
What are Flat Iron Steaks?
The Flat Iron is a rectangular shaped Steak with good fat marbling throughout, from the middle of the shoulder. It is a high quality Steak named after the original clothes Flat Iron shape.
Are Flat Iron Steaks tender?
The Flat Iron is very tender because it has the Feather Shaped intramuscular fat marbling through the meat. It is not a very large muscle, smaller muscles tend to me much more tender: like the Beef Fillet.
How do you cook Beef Flat Iron Steaks?
The Flat Iron Steak is best grilled over hot coals for the extra Smokey flavour. They are also great cooked on a hot griddle, turning regularly to prevent burning; leave a little pink in the middle & rest before serving.
Are Flat Iron Steaks good value for money?
Flat iron Steak is great value for money because it is cheaper per kilo than regular Steak cuts like Sirloin, Ribeye, Fillet. We produce Flat Iron as a wholesale cut of meat, we offer a lower price than butchers.
Where does the Flat Iron Steak come from?
The Flat Iron Steak is one half of the Feather Blade cut from the top of the Scapular Blade Bone located in the middle of the Shoulder or Fore Quarter of the Cow.
- INFORMATION ABOUT FLAT IRON STEAK
-
Information about Beef Flat Iron Steak.
This juicy steak is found on most high end restaurant menus & these can be quite expensive. The Flat Iron Steak is becoming more popular & there are even restaurants named “Flat Iron” in the UK & Europe. The old fashioned cuts of Beef that were once used in a different way, are now becoming more trendy & the Flat Iron is no exception. The no-waste steak piece that we have created is a great value for money whole Steak that’s easy to slice into thin wide steaks at home, for a real family treat or just because you enjoy affordable Grass Fed Steaks.
What is a Flat Iron Steak?
The Flat Iron Steak is a rectangular cut of Beef with good fat marbling.
The Flat Iron is approximately 2cm Thick, 10cm Wide, 18-25cm Long, the meat has the same shape as the old fashioned Flat Iron used to iron clothes. In the late 1990’s it was officially named Flat Iron by Chris Calkins from Nebraska University, he is a big fan of Steak. These are a medium coarse textured Steak that is best grilled as a whole piece. The flavour is excellent, with the fat marbling contributing to this & making the Steak more tender when cooking.
How do we cut Flat Iron Steak?
The Flat Iron Steak is cut from the shoulder on top of the blade bone or scapular bone.
To produce the Flat Iron the expert butchers select the correct grade Beef with a good fat finish & intramuscular fat. The Flat Iron is part of the Feather-Blade cut, this is found on the top of the Blade Bone too one side of the ridge of bone that has the Jewish Fillet (Chuck Tender / Roller Blade) on the other. The whole Feather-Blade is removed cleanly from the bone with the Silver Skin covering the meat. The Feather-Blade gets its name because of the characteristic “Feather Like” fat across the piece resembling the way a birds Feathers are laid out in layers.
The Feather-Blade the has the Silver Skin removed without cutting into the meat muscle & the fat on the other side carefully trimmed off. The expert butchers lay the piece flat & cut into the Steak from the thick end following the membrane that separates the two pieces. Once this is done, the process is repeated on the Steak that has the membrane attached. You now have 2 Whole Steaks with no fat of gristle attached, ready for grilling. The Steaks are different sizes as you have one 40% smaller than the other, they both will taste & grill the same.
How is Flat Iron Steak packed?
The Steaks are Vacuum Sealed into clear Recyclable Plastic Pouches, 1 per pack.
To create the freshest tasting Steak possible, we pack the Flat Irons immediately after cutting, this reduces blood loss keeping the Steak moist & flavoursome. Once the Steaks are packed they are labelled with full Farm to Fork Traceability to show the origins of the meat & which farm / breed the Beef was from. The Steaks are placed into Recyclable Boxes & “Blast Frozen” to -25°c. This gives the Flat Iron Steaks 24 month shelf life when kept at -18°c.
As our meats are all produced at very low temperatures, the pouches keep all the natural moisture locked into the meat to stop them from bleeding & reducing their weight. We have single packed these flat so they keep their shape when thawing out & they are much easier to store in the freezer at home. Keeping the Steaks flat makes them easier to season & grill, giving a more uniform cook throughout the piece.
The Plastic Pouches we now use are stronger & thinner than before, this is our commitment to Reduce our amount of plastic for a Greener Future. Please see this link on How to recycle plastic. We all need to do our best for the environment #swf_recycle♻
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
Are Flat Iron Steaks good value?
The Flat Iron Steak is 98% ready to cook with little waste at a great price for better value.
When buying beef steaks online they can be expensive & become a rare treat. The Flat Iron Steak is expensive when buying at a restaurant or shopping from a specialist butchers, we have the advantage of creating our cuts at the source of great meat, enabling us to make it suitable for most family shopping budgets. We produce our Flat Irons as a wholesale meat cut, greatly reducing the production costs. We use Renewable Energy Sources, energy saving equipment, bulk purchasing of the raw meat & highly skilled butchers that can produce more portions per hour.
The savings made during production & packaging are reflected with the price reduction of our meats. We make larger portions too give better value for money, & make the meats cuts ready to cook or that need a little trimming because this helps too reduce food waste. See how we give you more meat for your money with our cuts #moremeatfym
We enjoy giving our customers more meat for their money & the Beef Flat Iron Steak is definitely a great steak for home cooking that is excellent value!
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed Beef enjoys some of the best green pastures that the island of Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our Beef is fully traceable from Farm to Fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
In today’s society, there is an increasing awareness of healthier eating, especially in red meats. The nutrients found in Steak are part of an essential diet & this means that a diet can be delicious & nutritious. Flat Iron Steak is easy to slice & easy to cook making this an ideal “affordable” add to basket item when shopping online for good lean beef steaks.
Is Beef Flat Iron Steak nutritious?
Flat Iron Steak is a lean nutritious cut of Beef that’s a good source of Protein & Iron.
The Flat Iron has been trimmed to remove all the gristle & most of the external fat to make this a healthy lean cut of Beef. This steak has a certain amount of intramuscular fat that renders during cooking to make this a juicy flavoursome steak that is tender. Beef is a Red Meat that has a high Protein content & is recommended to promote muscle growth & maintain hair, nails, a good metabolism & good for the immune system. The vitamins & minerals in lean Beef cuts are essential for a balanced diet such as Vitamin B12 that are important for Red Blood Cell production.
How do you cook Beef Flat Iron Steak?
The best way to cook Flat Iron Steak is on the grill as a whole piece.
Each of the muscles has great natural marbling in them as you would expect from good graded beef. The marbling then adds to the flavour of the Beef & keeps it moist during your cook. The Flat Iron Steak is great when cooked whole & left a little “Pink” inside. Once rested for 10 mins after cooking, then slice the Flat Iron at an acute angle to make thin wide succulent steaks that are tender & full of flavour.
These Flat Iron Steaks are of big interest in the Barbecue community as they are quick & easy to cook with simple seasoning & a few delicious sides. They always give great results as guests love the steaks & find them tender, tasty as well as different than the normal steaks on the menu at home.
These are not always needed to be cooked outside on the Barbecue, they are just as easy to cook in the kitchen! A skillet or in the pan is so simple & quick for midweek meals when late home from the office. The main thing when cooking a steak is to let it rest after the cook for 10 mins to allow the meat to relax to improve the texture n’ flavour.
These are very similar looking to the Beef Flank Steak we have available on our menu but they have slightly different grain or texture to the meat. They both deliver excellent results with a slight difference in chewing experience. You can check the link for the Difference between Flat Iron Steak & Flank Steak.
How to prepare your Flat Iron before cooking:
- Place the Steak into the fridge (keep in the pack) & let thaw out slowly. You can keep the Steak in the fridge for a further 14days aging.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 60 minutes.
- Take the Steak out of the pack & rinse gently under cold water, once rinsed pat dry with paper towel.
- Trim any small pieces of remaining fat or gristle to make it completely clean on the outside.
- Season your Steak with Salt & Pepper & leave for 30 minutes before cooking.
How to cook & serve Beef Flat Iron Steak:
- Grilled Flat Iron by Hank Shaw
- Grilled Flat Iron Recipe with Honey Balsamic Marinade
- How Do I Slice a Flat Iron Steak Against the Grain?
- How to Make Yakiniku Flat Iron Steak Skewers
- Savoury Marinated Flat Iron Steak Recipe
See table below for temperatures for preferred Doneness of Steaks:
Doneness Description Remove temp Final temperature Rare Cool red centre 49°C 52°C Med Rare Warm red centre 54°C 56°C Medium Warm pink centre 60°C 63°C Med Well Slightly pink centre 63°C 66°C Well done Little or no pink 68°C 71°C Pro Tip for best results with your Flat Iron:
Always rest your Steak as a Whole Piece before serving. Place flat on a wooden board & cover over with a tea towel so it retains the heat & doesn’t sweat. The meat juices will be absorbed back into the Steak for juicier results. When slicing, always cut at a very acute angle (almost flat) this gives you wider & thinner Steaks……. perfect for any carnivore!
Sharing your Beef Flat Iron Steak on Social Media.
Enjoy grilling your Beef Flat Iron Steak at home, your whole family will enjoy this one.
We all love a tasty Steak Dinner & what better way to share this than on Social Media! Sharing your results online with followers gives inspiration to thousands of others to make & buy better food. By tagging Sherwood Foods in your videos, recipes, reels, stories, tips, tricks & meal ideas, makes it easier for us to see your delicious results.
We can comment, like & share these with our online followers on our Facebook Page, our Instagram Account, or on Twitter, for a bigger appreciation of tasty meats! When you are creating the text explaining how you cooked your Flat Iron Steak & listing the ingredients etc, the use of Hashtags at the end of the text is a great way to categorise your post as others follow Hashtags.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
At Sherwood we have a few of our own Hashtags that are followed, feel free to use these to get noticed by our online family.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #flatironsteak #flatiron
- HOW TO COOK & RECIPES FOR FLAT IRON STEAK
-
How to cook recipes for Beef Flat Iron Steak:
Cooking A Flat Iron Steak on the BBQ
How to slice a Flat Iron Steak by Mina Newman
- FAQ BEEF FLAT IRON STEAK
-
Frequently asked questions about Beef Flat Iron Steaks:
What are Flat Iron Steaks?
The Flat Iron is a rectangular shaped Steak with good fat marbling throughout, from the middle of the shoulder. It is a high quality Steak named after the original clothes Flat Iron shape.
Are Flat Iron Steaks tender?
The Flat Iron is very tender because it has the Feather Shaped intramuscular fat marbling through the meat. It is not a very large muscle, smaller muscles tend to me much more tender: like the Beef Fillet.
How do you cook Beef Flat Iron Steaks?
The Flat Iron Steak is best grilled over hot coals for the extra Smokey flavour. They are also great cooked on a hot griddle, turning regularly to prevent burning; leave a little pink in the middle & rest before serving.
Are Flat Iron Steaks good value for money?
Flat iron Steak is great value for money because it is cheaper per kilo than regular Steak cuts like Sirloin, Ribeye, Fillet. We produce Flat Iron as a wholesale cut of meat, we offer a lower price than butchers.
Where does the Flat Iron Steak come from?
The Flat Iron Steak is one half of the Feather Blade cut from the top of the Scapular Blade Bone located in the middle of the Shoulder or Fore Quarter of the Cow.
