The Flat Iron Steak is great when cooked whole & left a little “Pink” inside. The marbling then adds to the flavour of the beef & keeps it moist during your cook. The Feather Blade gets its name from the fat marbling through the meat, as its appearance resembles the way feathers are laid out on the wings of a bird.Įach of the muscles has great natural marbling in them as you would expect from good graded beef. All the excess fat is removed from the outer side of the meat to leave these ready to cook. Our expert butchers split both muscles & remove the silver membrane to leave two separate flat steak pieces. The Flat Iron Steak is cut from the shoulder on top of the blade bone (scapular bone) & is called Feather-blade when both muscles are together. The meat will travel better as a frozen product in the insulated boxes.īuy these per kilo, by the box for Local delivery. See below for recipes suggestions & more information on our Sherwood Flat Iron Steak. The Flat Iron Steak is approximately 600-900 grams & enough to feed 3-4 people. The size of the pieces are approximately 2 cm Thick x 10 cm wide x 18 cm long, vacuum sealed for extra freshness. This cut of beef is easy to cook on the grill because of the marbled fat keeping it moist, many people choose to cook this on the barbecue as it perfect with the extra smokey flavour & distinct looking grill marks. This delicious cut has fat marbling throughout making very tender & flavoursome steaks when cut at an angle. Sherwood Flat Iron Steak is one half of the “Feather Blade cut” that has delicious marbled fat throughout the grain of the meat.
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