FLAT IRON STEAK
The flat iron steak has gained popularity, as a good alternative to more expensive steaks. When cooked properly, a flat iron steak turns out nearly as tender and juicy as a tenderloin at a fraction of the cost. It is nicely marbled with lots of beefy flavours.
Although flavourful enough to be enjoyed on its own, this type of cut benefits from a marinade and often takes on the flavours of the ingredients it is combined with. The flat iron is a thicker, denser cut of beef, it is best when cooked to just medium rare 135F (60C). This cut is best grilled over medium-high heat; due to the density of the meat, it is generally ideal to start with a quick sear before moving to a lower temperature to finish off to the desired doneness.
The Kattle Kountry Difference
Our locally raised Red Angus beef is tender and beautifully marbled. You will instantly notice the difference between a Kattle Kountry steak and your usual grocery store cuts. Our beef is under 18 months of age to ensure a high quality, tender beef product. You’ll enjoy the rich flavour experience at every meal!
The Flavour Experience
Our beef is under 18 months of age to ensure a high quality, tender beef product. You’ll enjoy the rich flavour experience at every meal!