Reserve Grass-Fed Flat Irons
Fifteen Whole Flat Irons (Approx. 40lbs Total)
Cut from the shoulder (chuck), the flat iron is a unique portion that is more tender than the surrounding muscle. While flat iron meat is delicious – flavorful and quite tender - the muscle has a thick layer of silver skin running through it that must be removed before it can be enjoyed.
Because they require more butchery than the prime steak cuts, flat irons offer great flavor & texture at a more affordable price. For a video guide demonstrating how to clean a flat iron, click the “Recipes & Tips” tab.
The Top 4% - Graded for Unparalleled Quality
Silver Fern Farms’ 100% Grass-Fed Reserve Beef is amongst the finest beef New Zealand produces, representing around the top 4% of production. That makes it some of the very best grass-fed beef in the world.
Exceptionally tender and flavorful, this beef is hand selected according to the “Eating Quality” (EQ) grading system. The EQ System is a set of standards developed through a university study involving 13,900 taste testers across 17 cities tasting 97,000 samples in order to quantifiably determine what makes the best beef.
Farmers whose beef grades into the Reserve program are paid a premium and are given feedback allowing them to further improve the quality of their herd.
Grass-Fed & Pasture Raised
Reserve cattle are grass-fed & finished, raised free range on massive pastures, without hormone or antibiotic growth promotants. In addition, GMOs are illegal in New Zealand. Because New Zealand has such a mild climate, the cattle are on pasture year round, with free access to windbreaks and other structures in case of inclement weather.
Store fresh flat irons in your refrigerator until you need them. Freeze for long term storage.
Store frozen flat irons in your freezer & thaw them before cooking.
RECIPES & TIPS
Because of the thick layer of silverskin that runs through them, flat irons are never prepared whole. Instead they are cleaned & cut into steaks.
Here’s a video guide to preparing flatirons for cooking:
Once cleaned & cut, flatiron steaks can be prepared as you would other steaks – marinated, rubbed or simply seasoned with salt & pepper, seared, grilled, broiled or cooked sous vide.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above