Description
London, 2012. The Olympics were in town, and it was a scorching, hectic summer. Down a backstreet in Shoreditch, above the Owl and Pussycat pub, our founder Charlie was carving steak. Charlie had a vision - he wanted to make great steak available to everyone. But the execution wasn’t so simple. Charlie spent nine months teaching himself butchery, learning about the lesser-known secondary cuts of beef, and working through a list of 38 suppliers, trying to find the right beef for his mission. And now here he was, preparing a flat iron steak for the first ever Flat Iron guest. He’d hit upon a little-known cut: the flat iron. The flat iron is a cut from the featherblade, taken from just below the shoulder of the animal. When it comes from the very best beef, is seam-butchered with skill and care, and cooked thoughtfully, a flat iron steak is remarkable: rich, tender and full of flavour - but affordable, too.
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