• Fresh Halal Grass - Fed Beef Flat - Iron Steak 2x250g - Onlinemeatshop.com
1 1
Vendor: Onlinemeatshop

Fresh Halal British Angus Beef Top Blade (Flat Iron) - Grass Fed

£16.29
£16.29
Fresh Halal Grass - Fed Beef Flat - Iron Steak 2x250g - Onlinemeatshop.com
Fresh Halal British Angus Beef Top Blade (Flat Iron) - Grass Fed

You may also like
  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Flat iron comes from the shoulder — a boneless cut with the tough central seam trimmed out, leaving a tender, close-grained steak. This Certified Halal beef is cut as steaks, diced pieces or strips, packed from 500g to 4kg, for fast, high-heat cooking.

Flat iron or feather blade — same thing?

Yes: flat iron and feather blade are the same shoulder muscle. Cut out that seam and you've got flat iron, sold here as 225-250g and 450-500g steaks.

What are you actually getting?

This is Grass-Fed British Angus beef from the shoulder clod. With the seam removed, it's a fine, close-grained steak carrying less connective tissue than other shoulder cuts.

What cutting styles and pack sizes are available?

Cut to order as steaks, diced or strips:

  • Steaks — 225-250g or 450-500g
  • Diced — 10-15g, 25-30g or 50-60g
  • Strips — 20-30g or 50-60g

Packs run 500g to 4kg — 500g, 1kg, 2kg or 4kg — for one dinner or batch cooking.

How do you cook flat iron steak?

Its fine grain and low connective tissue suit fast, high-heat cooking. Thread the diced pieces onto BBQ skewers and grill 8-10 minutes until charred and pink at the centre. Sear steaks 2-3 minutes a side, then rest before slicing across the grain.

Defrost packs for around 12 hours. Butcher's tip: cut against the grain for tender bites.

A 500g pack usually gives you two 225-250g steaks — one each for two people. Go up to the 1kg, 2kg or 4kg packs for more steaks, or for bulk diced and strip portions when you're cooking for a crowd.

Keep it refrigerated and use by the date on the pack. If it's frozen, give it around 12 hours in the fridge to defrost before cooking.

Not using it fresh? Freeze it the day it arrives.

Typical values per 100 g (raw):

Energy152 kcal
Protein20.07 g
Fat7.94 g

Basis: boneless beef shoulder top blade steak, lean and fat together. Reference: USDA FoodData Central, "Beef, shoulder top blade steak, boneless, separable lean and fat, trimmed to 0" fat, choice, raw" (FDC 168707).

BBQ Flat Iron Skewers

Thread 25-30g or 50-60g diced pieces onto skewers and grill over direct heat for 8-10 minutes, turning until the outside chars and the centre stays pink.

Pan-Seared Steak

Sear a 225-250g or 450-500g steak hard, 2-3 minutes a side, then rest briefly before slicing across the grain.

Quick Beef Strip Stir-Fry

Cook the 20-30g or 50-60g strips fast in a hot pan with vegetables — keep the heat high so the meat sears instead of stewing.

Flat iron is built for fast, high-heat dishes — BBQ beef skewers from the diced pieces, a quick strip stir-fry, or pan-seared steak sliced over salad or flatbread.

Marinate the diced pieces for kebabs too, a format right at home on South Asian and Middle Eastern grills.

How thick should flat iron steak be cut?

There's no single thickness here — it comes in graded sizes so you can pick the right one for the method: 225-250g and 450-500g steaks, plus 10-15g, 25-30g and 50-60g diced pieces and 20-30g and 50-60g strips.

Does a thicker steak cook differently?

Yes — the 450-500g steak is thicker than the 225-250g, so it wants a longer sear and rest, though both cook fast once that central seam is out.

What thickness works best for skewers?

For BBQ skewers, go with the 25-30g or 50-60g diced pieces — thick enough to stay juicy over direct heat during the 8-10 minute grill.

How do I choose the right thickness for pan-searing?

Pick the 225-250g steak for a quicker, thinner sear, or the 450-500g for more thickness to rest and slice — both arrive cut ready, no extra trimming needed.

Recently viewed product