Quick answer: Flat iron steak is cut from the feather blade in the shoulder, with the tough central sinew removed. It is well marbled and good value. Cook it hot and fast to medium-rare. We don't sell flat iron; rump and ribeye are the closest for flavour and marbling.
Closest cuts we stock
We don't sell flat iron steak at the moment. These are the closest cuts we do stock:
Flat iron vs bavette
Flat iron is from the shoulder and evenly tender; bavette is from the belly with a coarser grain. Both are best medium-rare and sliced across the grain.
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Do you sell flat iron steak?
No. Rump steak and ribeye are the closest we stock.
What cut is flat iron steak?
A steak from the feather blade (shoulder), with the central sinew removed.
How to cook flat iron steak?
Hot pan, 2–3 minutes a side for medium-rare, rest 5 minutes, slice across the grain.