Flat Iron steak Aged 20 days Veal 1 kg

The Flat Iron may not be as popular as the rib-eye or tomahawk, but it is, without a doubt, a very quality cut of meat, lean (for those who don't like intramuscular fat), boneless, and usually pretty cheap for a nice lunch or dinner. The Flat Iron steak clearly "raises" a light marination, and of course not to repeat myself, it is understood that it tastes superior if it is not well cooked. The recommended cooking is medium rare, i.e. at around 60 °C. Always depending on the specific piece you buy and its thickness. This heart-of-the-shoulder steak has a deep, rich meaty flavor that automatically makes it a perfect choice for many different recipes.