Beef Flat Iron

The flat iron gets its name from its unique shape, resembling an antique iron without the handle. This cut, from the chuck shoulder clod, is exceptionally tender and well-marbled.
A thick, tough layer of silver skin runs through the middle of the flat iron, dividing the muscle in half. Due to this silver skin, the cut can’t be used whole for braising or slow roasting. Instead, the meat must be carefully trimmed away from the membrane.
These whole flat irons, supplied by New Zealand Beef, come cleaned of both top and bottom fat, ready for preparation.