23/05/2026
Saturday night treat anyone...?
These are flat iron steaks, sometimes known as the Butler’s cut in the UK. They come from the shoulder of the beast, a part more commonly used for chuck steak. They’re cut with the grain as opposed to against it making them a really tender bit of meat. They require a really hot, quick cook & then a long rest, as long as the cook or longer really! For a nicely rare steak like this, internal temperature should be between 45-52°C.
Here served with roasted Jersey royal potatoes, vine tomato & chestnut mushrooms, garden peas & pepper sauce 🥩🍻👌🏻
You can find these in the prepack counter in our Appleby shop & are regularly available at both our Sedbergh & Keswick Markets stalls.