Flat Iron Steak

An increasingly popular steak, the flat iron is skilfully carved from the shoulder. Cook whole or cut into steaks – either way it won’t disappoint. It benefits from a minimum of 21 days dry-aging process within a controlled environment, where precise temperature, humidity, and airflow refine its flavour and tenderness. This technique significantly reduces moisture, intensifying the steak’s natural flavours to deliver a rich and concentrated taste profile. The extended aging period cultivates a depth of complex flavours, including earthy undertones and a hint of nuttiness, enhancing the character of every savoury bite.