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Flat iron steak

( pcs.)

One of our favorites! Flat Iron steak rivals beef tenderloin in terms of tenderness. It is cut from the shoulder muscle called top blade. It is highly marbled, which adds to its palatability. In addition, it is tender like tenderloin. Flat iron, as the name suggests, contains a significant amount of easily digestible iron. This characteristic is reflected in the slightly metallic taste of the meat. The product is ideal for people who need to supplement this element in their diet. Perfect as a delicious and healthy addition to a salad. Also known as ladies steak.

118.10 zł
Item weight
  • Price for 100g: 59.05 zł
  • Price for 100g:
    59.05 zł
  • Origin: USA
  • Quality assurance: USDA CHOICE
Flat Iron Black Angus USA in the feather blade cut is like a fine wine in a barrel. Delicate, juicy, noble with an incredible complexity of flavor. Already by its appearance you can tell how beautiful, intensely pink...
125.03 zł
Item weight
  • Price for 100g: 41.68 zł
  • Price for 100g:
    41.68 zł
  • Origin: USA
  • Quality assurance: USDA CHOICE
Flat Iron Black Angus USA is a true discovery at an affordable price relative to the epic quality. Flat Iron steak can safely be called the best cut of beef for grilling, in fact, it can be considered the best cut of...

Did you know that there are two ways to cut this steak?

Flat iron steak (feather blade)

Flat iron steak USA Black Angus is cut from the shoulder muscle (M. Infraespinoso). It is the second most delicate element in the beef carcass after the tenderloin. A hard tendon runs across the muscle. Depending on the customer's preferences, we can prepare steaks in two specifications. One, more economical, is to cut the steak across the muscle and leave the tendon running through the middle. The steaks are thicker and more shapely, but remember that this tendon is tough and will stay on the plate.

Flat iron steak (classic cut)

The second way to cut a flat iron steak is to remove the membrane along the entire length of the muscle. The resulting steaks will be flatter, rectangular in shape. As in the first case, the meat will be perfectly tender but there will be no loss on the plate. 

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