Beef Flat Iron Steak, Chilled, Vacuum-Packed

Beef Flat Iron Steak – Exceptional Tenderness and Rich Beef Flavour

Flat Iron Steak from carefully selected Latvian beef – an exceptionally tender, flavourful shoulder cut combining premium steak qualities with outstanding culinary versatility.

Flat Iron Steak is prepared from the Top Blade muscle (infraspinatus), located in the beef shoulder blade region.

This muscle is naturally tender, but a distinctive strip of connective tissue runs through its centre. To produce a true Flat Iron Steak, the muscle is carefully separated along this central connective tissue, which is removed.

The result is a relatively flat, uniform steak without the tough central sinew.

Correct preparation is essential to the quality of Flat Iron. Its combination of tenderness and pronounced beef flavour makes it an excellent alternative to traditional Ribeye and Striploin steaks.

Versatile Culinary Uses

Grilled Flat Iron Steak. Ideal for cooking over a hot charcoal or gas grill, developing a delicious crust while retaining juiciness.

Pan-Seared Flat Iron. Excellent when cooked in a hot cast-iron pan and finished with butter, garlic, thyme or rosemary.

Steak Salads. Slice cooked Flat Iron thinly against the grain and serve with rocket, seasonal vegetables and a light dressing.

Steak Sandwiches and Sharing Platters. Its rich flavour and satisfying texture make Flat Iron an excellent choice for premium steak sandwiches, appetisers and sharing dishes.

Restaurant Dishes. Pairs beautifully with chimichurri, peppercorn or mushroom sauce, mashed potatoes and grilled vegetables.

Beef specifically selected and hygienically prepared for raw consumption may also be suitable for certain tartare or carpaccio preparations. Suitability must be confirmed for the individual product batch.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for our Flat Iron Steak is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness and helps develop the meat's natural flavour.

How to Cook Flat Iron Steak

Flat Iron is particularly well suited to quick cooking in a hot frying pan or on a grill.

Pat the steak dry, season with salt and freshly ground black pepper, and sear on both sides until a flavourful crust develops. Adjust cooking time according to thickness.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

Measure the temperature in the thickest part of the steak. Allow the meat to rest for approximately 5 minutes after cooking.

Important: For the most tender eating experience, slice Flat Iron Steak against the grain before serving.

Product Information

Cut: Flat Iron – Top Blade muscle (infraspinatus) from the beef shoulder, with the central connective tissue removed.

Product type: Beef Flat Iron Steak.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.