2 x 40 Dry Aged Flat Iron Steak
Cut from the shoulder muscle,This is the second most tender steak next to fillet at a fraction of the cost.
Himalayan pink salt bricks are used within our dry ageing room to infuse a more intense flavour in the meat. This is not the only benefit. The salt bricks actually act as a natural anti-microbial because of their chemical components. This helps to kill bacteria in the dry ageing room meaning we can age our meat for longer.