• Wagyu British Beef Flat Iron Steak | ±240g
1 1

Wagyu British Beef Flat Iron Steak | ±240g

£23.00
£23.00
£23.00
Tax included.
1 Serves
High Marbling
Yorkshire Origin
Olive-Fed Feed
Frozen Delivered
Description

Flat iron is originally a part of the oyster blade. It was born as a result of the tough connective tissue that ran through the middle of the oyster blade. Once the tissue is removed, the two pieces are treated separately and become the Flat Iron. These are getting more and more popular worldwide due to a great balance of tenderness and flavour. As with all of our Freedown Hills Wagyu Beef, the use of the special olive feed works to boost the umami taste and increase the tenderness.

  • Freedown Hills F1 Wagyu beef (50% Wagyu - 50% Holstein)
  • Reared in Yorkshire, UK
  • Olive-fed
  • 240g
  • Serves 1
  • Frozen
Cooking Instructions

Wagyu Flat Iron - Pan or Barbecue

±240g. Serves 1. Defrost 8 hours. Under 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 30 minutes before cooking. The flat iron is an even thickness end to end, so once it is tempered it cooks evenly with no thin tail to worry about.

3. Dry and season
Pat both sides completely dry. Season generously with fine sea salt. Hold the pepper until after. It burns in a hard sear.

4. Heat the pan
Heavy cast iron or steel, high heat, 3 to 4 minutes. Add a neutral oil with a high smoke point. It should shimmer, not smoke. A barbecue over direct coals works just as well.

5. Sear
Lay the steak away from you. 2 to 3 minutes on the first side without moving it. Turn once and give the second side the same. Marbling this high will spit, so keep the heat high and the steak still.

6. Pull at 52°C
Medium rare. Probe the centre. The flat iron is tender but leaner than a ribeye, so it stiffens quickly past this point.

7. Rest
5 to 6 minutes on a warm plate. Do not cover tightly. Steam softens the crust.

8. Slice across the grain
The fibres run the length of the steak in fine, straight lines. Cut across them at 1cm. At 240g it also serves whole if you would rather keep it as a single steak.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan.
Nutritional Information
Typical values Per 100g
Energy 1557 kJ / 337 kcal
Fat 33.6 g
of which saturated 12.3 g
Carbohydrate <0.1 g
of which sugars <0.1 g
Fibre <0.1 g
Protein 17.1 g
Salt 0.12 g
Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
Wagyu British Beef Flat Iron Steak | ±240g

  • Born & Raised in Yorkshire

Scurf Dyke Farm sits on the south-eastern edge of the Yorkshire Wolds, a few miles from the North Sea. This is where our British Freedown Hills F1 Wagyu are raised, on lush pasture, then slowly transitioned onto farm-grown grains, cereals, and locally sourced olive pieces. Rolling hills, clean air, and unhurried rearing. Quintessentially British, unmistakably Wagyu.