Beef Flat iron steak from Quebec

Although little known to the public, you will surely benefit from tasting this wonderful cut. Very marbled, the flat iron comes from the shoulder of the ox, more precisely from the shoulder blade area, which gives it remarkable tenderness. Offering a strong flavor, the chuck is a fine alternative to flank steak. Grilled or pan-seared over high heat and served medium-rare, it will surprise your guests and make you a master of the grill.

Cooking temperature : medium-rare (56ºC)

- Take out and temper the meat for about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Place the macreuse on a cooling rack, wrap it in aluminum foil and let it rest to gain the remaining 2 degrees.
- Cut against the grain and serve.

Quebec Beef

Rating:AAA

Curing:14Days

Quantity:

Origin: Qc

Race: Angus

Portion(s):

Condition: Fresh

Producer: We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.