Flat Iron Steaks

The quality of a steak and which cut is best are very dependent on the breed of beef and how it was raised. We think that the flat iron is the best steak cut from Koshu Wine Beef; tender, ideally marbled, and full of flavour.

It's a forgiving steak to cook, and therefore is also suitable for those who prefer their steaks more or less done. That said, we recommend medium rare as ideal for this steak.

The reverse sear method is generally the best for cooking steaks, however with this being a relatively thin steak, you can get away with just cooking directly on a hot pan, griddle or grill, especially if given 30 minutes at room temperature before cooking. 

Steaks are 230g-240g each.
Sold in packets of two. Purchasing 4 steaks or 6 steaks a ¥1000 and ¥2000 discount respectively. 

Ships frozen.

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