Meet the flat iron—cut from the featherblade in the shoulder—naturally tender with proper beefy flavour. We trim away the central seam so you get a flat, even steak that sears to a gorgeous crust in minutes. It’s a weeknight winner and a BBQ favourite: quick to cook, juicy when rested, and brilliant with simple seasoning or a splash of chimichurri. Slice across the grain and you’ll wonder why you didn’t switch to flat iron sooner.

Why you’ll love it

• Shoulder cut with character: tender, beef-forward and great value

• Even thickness for a reliable sear in pan or on the BBQ

• Quick to cook—ideal for busy nights and sharing platters

• Butcher-trimmed flat iron (from featherblade) for tenderness end-to-end

Cut details

• From the featherblade/top blade (shoulder)

• Supplied as flat iron steaks, boneless and neatly trimmed

• Thickness and weight may vary by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry. Season generously with salt & pepper.

2. Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).

3. Optional: butter baste with garlic & thyme for the last minute.

4. Centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C.

5. Rest 5–7 mins; slice across the grain.

Serving ideas

• Steak sandwiches with rocket, parmesan and aioli

• Chimichurri with crispy potatoes and a simple salad

• Fajita-style strips with peppers and onions

• Soy–ginger glaze with sticky rice and greens

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Featherblade vs flat iron—what’s the difference?
They’re the same muscle. Flat iron is the steak cut from the featherblade with the central seam removed for tenderness.

Is it as tender as sirloin?
It’s surprisingly tender with a fuller, beefier character. Resting and slicing across the grain keeps it soft.

Good for BBQ?
Absolutely—its even thickness gives a cracking sear over high heat.

Do I need a marinade?
Not essential. Salt, pepper and heat do the job. A quick marinade or chimichurri is a bonus.