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Flat Iron Steak Produktfotografie
Flat Iron Steak im Ganzen auf Rotkraut
Gegrilltest Flat Iron Steak fein tranchiert und mit Meersalz verfeinert
Flat Iron Steak auf Grillrost
Feine Streifen vom Flat Iron Steak in Sternform aufgelegt mit weisser Sauce

Flat Iron Steak

from the Austrian calf (heifer)

€36.90

ca. 0.9 kg (41 € / kg)

Ready for shipping. Delivery time: 1 working day

The flat iron steak is not yet as well known as the flank steak, but is in no way inferior to it. A wonderful cut with beautiful marbling that tastes incredibly good.

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1 Steak
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Order within 2 hours 29 minutes and you will likely receive your delivery on Wednesday, 17.04.2024.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Florian.
Product number: FM101007

Meat knowledge

As you might have guessed, the Flat Iron Steak owes its name to its shape. In fact, it resembles an iron. But please don't use it for cooking. However, this new cut is perfect for grilling and short roasts.

In Austria, the Flat Iron Steak is also known as the classic Schulterscherzl. A special feature of the Flat Iron Steak is the combination of an intense flavour and a high but fine marbling. This means that even high heat does not affect the meat and it remains wonderfully tender and juicy.

Flat iron steak is taken from the blade or blade end, which is just below the shoulder blade. It usually has a tendon running through it, which is removed for this fine steak cut.

However, if the meat is to be roasted or braised, the tendon can be left in. It becomes buttery soft after hours of braising.

Long undiscovered - the flat iron steak

With such an astonishing flavour to the tender steak, why has it remained undiscovered for so long? There is a relatively simple reason for this, namely its location.

The shoulder, with the blade piece, is arguably one of the parts of the animal that moves the most. It is not surprising, then, that cuts of meat from this area have a strong connective tissue or musculature and are therefore used as braising cuts. The fact that such a wonderfully succulent and tender cut can be found here, of all places, has probably surprised many.

Medium rare at approx. 53 °C core temperature

One Flat Iron Steak (approx. 900 g) is enough for approx. 2 - 4 people.

Cows image

Quality is our top priority and, when it comes to beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimum feeding, free from concentrated feed.

However, this alone is not enough to meet our requirements. We don't do things by halves when it comes to the quality of our meat products! That's why 100% of our animals come from Austria. The farms are located in the lake district of the Salzkammergut in beautiful Upper Austria.

At Fitmeat, we also only process the finest meat from heifers, also known as calves, and steers. The meat has a wonderful marbling and a delicious flavour. Our classic cattle breeds also include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.

Our cattle are 4x AT labelled. This means that birth, rearing, slaughter and cutting 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. We therefore 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 allow the cuts to mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose any water during roasting and can be enjoyed with a clear conscience.

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 8-10 days
Shelf life at -18°C 120 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.

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

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. 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?

Flat Iron Steak

€36.90

ca. 0.9 kg (41 € / kg)
-
1 Steak
+