100% Pasture Raised Beef from New Zealand
Grass-Fed Beef Whole Flat Irons
6 vacuum sealed packs, 2 flat irons per pack (approximately 40 lbs.)
The flat iron (aka top blade, top chuck, oyster blade) is a special cut from the shoulder that offers surprisingly good flavor and tenderness at a great price.
What makes this cut so affordable is that it requires a little butchery work before it can be cooked. A layer of tough silverskin runs through the center of the flat iron, separating two sections of tender meat. If you're willing to do the butchery yourself (see the Recipes & Tips tab for a video guide), you can have flat iron steaks at a superb price.
Pre-cut, ready to cook flat iron steaks are also available, saving you all the work.
Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a co-op of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass-fed beef more humane, it's better for you too. Grass-fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh flat irons in your refrigerator or freeze for longer term storage. Frozen flat irons should be kept in your freezer until you’re ready to use them, then thawed before cutting into steaks.
RECIPES & TIPS
Flat irons have a layer of silver skin in the middle from one end of the cut to the other. Because of this, they aren’t roasted whole, but instead cleaned and cut into individual flat iron steaks.
Flatiron steaks can be cooked as you would any other steak – grilled, pan roasted, broiled, etc.
For full cooking directions describing methods used by professional chefs to achieve the perfect steak, please read three techniques for cooking steaks.
Be sure to let these steaks rest (loosely covered in foil) for about five minutes prior to serving or cutting. This helps ensure a juicy and flavorful steak.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above