Flat Iron Steak

Code: Chuck B013

Important Note

For this product the feather should be matured for a minimum of 14 days.

Description

Cut from a seam cut feather muscle, of which all fat and centre gristle are removed. The remaining lean meat produces a very flavoursome grilling/frying steak.

Chuck B013
Chuck B013
Flat Iron Steak Meat Cut Spec Step 1

1

Untrimmed feather muscle.

Flat Iron Steak Meat Cut Spec Step 2

2

Remove all visible external fat and gristle.

Flat Iron Steak Meat Cut Spec Step 3

3

Remove the muscle and gristle at the anterior end of the feather muscle.

Flat Iron Steak Meat Cut Spec Step 4

4

Separate the feather into two parts by carefully cutting on and along the central gristle sheath.

Flat Iron Steak Meat Cut Spec Step 5

5

Remove the gristle sheath.

Flat Iron Steak Meat Cut Spec Step 6

6

Cut into portions of the required sized and score diagonally.

Flat Iron Steak Meat Cut Spec Step 7

7

These portions are ideal for marinating.

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