The Butcher’s Best-Kept Secret, Until Now
BROUGHT TO YOU BY Silver Fern Farms
It’s been kept on the down-low in recent years by butchers, butlers and chefs the world over; the cut for only those in-the-know. To some it’s the Butler’s Steak, to others the Oyster Blade Steak, and many call it the Flat-Iron Steak. Whatever the name, this unique cut has been a delicious secret for far too long.
The succulent Flat-Iron Steak is the latest addition to the Silver Fern Farms premium aged beef range. Silver Fern Farms have revitalised the cut, using new butchering and preparation methods along with their unique Eating Quality System to select only the best beef, taking this under-appreciated cut to new heights of eating quality.
It may not be the prettiest looking steak (it has an unusual square shape thanks to its unique preparation) but the new Flat-Iron Steak from Silver Fern Farms stacks up against the best of the best when it comes to taste and tenderness.
This tasty and quick-cooking steak is versatile; whether it’s lightly spiced, thinly sliced and tossed through a salad, wrapped in fresh bread and enjoyed as a sammie, or simply seasoned and thrown on the barbecue. This unique cut is a must try for any Kiwi foodie.
Look for it in your local supermarket today.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.