Flat Iron Steak Wagyu F1 BMS 6/7 Australia (kg)
52,50€
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Flat Iron Steak (infraspinatus) is cut from the top of the beef shoulder, separated from a central membrane. The resulting muscle has an exceptionally tender texture, comparable to sirloin, with a more pronounced flavour—characteristic of cuts from the forequarter. In Australian Wagyu F1 BMS 6/7, the marbling adds juiciness that amplifies both characteristics.
Benefits
- Second most tender cut of beef—texture similar to sirloin
- More intense flavour than sirloin, characteristic of forequarter cuts
- BMS 6/7 marbling that amplifies juiciness and flavour complexity
- Uniformly shaped cut—easy to cook with consistent results
- Technical alternative to sirloin for those seeking more flavour with equivalent tenderness
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Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2cm steak: 90 seconds to 2 minutes per side
- Recommended Method
- Cast iron pan at 200–220ºC. No marinade needed. Fleur de sel after cooking.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
