Beef Flat Iron Steak
The Beef Flat Iron Steak by Polmard, 3 weeks aging.
French Cut : paleron
Recommended Cooking : medium rare or stew
Cooking Tips : to marinate before grilling, also ideal for slow-cooked recipe
Important when cooking French beef, to preserve its tenderness and juiciness :
- Take the meat out of the fridge 10-15 minutes before cooking to avoid heat shock
- Always use a kitchen tong to turn your meat, never a fork, to preserve the meat juice
Serving : 2 to 4 people (150g per person recommended when grilling - 200g per person for stew)
Thawing Tips :
- Recommended : place in the fridge 24 hours before cooking
- Express : place in cold water for 20 minutes
Blonde d'Aquitaine breed, raised in Lorraine, North-East of France
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