Flat iron steak is fast becoming the preferred steak of choice by foodies. Cut from the feather blade, the flat iron construes the two muscles at either side of the sinew. When separated, the flat iron is made up of two larger pieces of lean, flavourful steak with a beautiful marbling. With only 4 flat irons per whole carcass, this steak is high in demand – and because of that we’ve limited the amount you can add to your basket to 2 per customer.
Griddle this steak hot and fast to medium rare, before resting and slicing against the grain.
‘The bland, mass produced meat market is not something we subscribe to.’ – Amy Jobe, founder of Lincoln Russet.
All Lincoln Russet beef is grass-fed and pasture-raised on our farm, feeding on the forage available to them on the land they occupy. The cattle are put out to the fields in the summer and brought indoors during winter. A hardy breed, the cattle put weight on well feeding on only grass and pasture. So, the result? A spectacular marbling and a deep, succulent flavour which we believe is some of the best you can find in the country today.
Only beef reared with passion will taste truly amazing. So, as fourth generation arable and livestock farmers, we’re experts on raising good beef cattle. To read more about how we raise our cattle, click here. Or, if you’d prefer a smaller beef box, here.