The Butcher’s Best-Kept Secret, Until Now
It’s been kept on the down-low in recent years by butchers, butlers and chefs the world over; the cut for only those in-the-know. To some it’s the Butler’s Steak, to others the Oyster Blade Steak, and many call it the Flat-Iron Steak. Whatever the name, this unique cut has been a delicious secret for far too long.
The succulent Flat-Iron Steak is the latest addition to the Silver Fern Farms premium aged beef range. Silver Fern Farms have revitalised the cut, using new butchering and preparation methods along with their unique Eating Quality System to select only the best beef, taking this under-appreciated cut to new heights of eating quality.
It may not be the prettiest looking steak (it has an unusual square shape thanks to its unique preparation) but the new Flat-Iron Steak from Silver Fern Farms stacks up against the best of the best when it comes to taste and tenderness.
This tasty and quick-cooking steak is versatile; whether it’s lightly spiced, thinly sliced and tossed through a salad, wrapped in fresh bread and enjoyed as a sammie, or simply seasoned and thrown on the barbecue. This unique cut is a must try for any Kiwi foodie.
Look for it in your local supermarket today.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.