Flat Iron Steak
from the Austrian calf (heifer)
€36.90
Ready for shipping. Delivery time: 1 working day
The Flat Iron Steak does not yet enjoy the fame of the Flank Steak, but is in no way inferior to it. A wonderful cut with beautiful marbling that tastes incredibly good.
Meat knowledge
The Flat Iron Steak bears its name, as already suspected, because of its shape. It actually resembles an iron. But please don't use it for cooking. However, the newcomer cut is perfect for grilling and perfect short roasts.
In Austria, the Flat Iron Steak is also called the classic Schulterscherzl. A special feature of the Flat Iron Steak is the combination of intensive aroma and a high but fine marbling. This means that even high heat does not affect the meat and it remains wonderfully tender and juicy.
The Flat Iron Steak is taken from the shovel or shield piece and thus lies directly under the shoulder blade. It usually has a tendon running through it, which is removed during this fine steak cut.
However, if the meat is used for roasting or braising, the tendon might as well stay in. It becomes buttery soft after hours of braising.
Long undiscovered - The Flat Iron Steak
With such a stunning flavour that the tender steak brings, the question arises as to why it has remained undiscovered for so long. There is a relatively simple reason for this, namely its location.
The shoulder, with the shovel piece, is arguably one of those parts of the animal that does particularly much moving. No wonder, then, that cuts of meat from this area have a strong connective tissue or musculature and are used accordingly as braised cuts. The fact that there is such a wonderfully juicy and tender piece here, of all places, has probably amazed many.
Recommendation for cooking
In the pan
BBQ
Sous-vide cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
One Flat Iron Steak (approx. 900 g) is enough for approx. 2 - 4 people.
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.
We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Flat Iron Steak”
| Item number | FM101007 |
| Breed | Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ... |
| Born in | Austria |
| Raised in | Austria |
| Slaughtered in | Austria |
| Cut in | Austria |
| Feeding | Fresh grass on pasture, brewer's grains, possibly maize or cereals |
| Meat maturation | 2-3 weeks on the bone |
| Shelf life at 0-4°C | 10-14 days |
| Shelf life at -18°C | 180 days |
| Hygiene advice | Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption. |
| Storage advice (Fresh) | Store refrigerated at 0 °C to +4 °C. |
| Storage advice (deep-frozen) | *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting. |
Good to know
Facts
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?