TheGreenButcher
Pasture Fed Organic Flat Iron Steak
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Thin cut steaks taken from the shoulder. These steaks are big on flavour and take well to a light marinade. Sear quickly in a hot pan and rest. Pay attention because it goes from medium to well-done very fast.
Tip: For tender eating quality, steaks with a grained structure such as bavette and flat iron do need plenty of time to rest after cooking and to be sliced across the grain.
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Our Farm
A mini farmer co-owned cooperative of sorts. A collaboration of two radical British dairy farms in partnership with a new butchery in Twickenham, South West London.
Our Farm
A mini farmer co-owned cooperative of sorts. A collaboration of two radical British dairy farms in partnership with a new butchery in Twickenham, South West London.
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