Name: Flat Iron
Availability: InStock

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*For weight based products an exact price will be given when your order is packed and the total will be adjusted, if necessary before your credit card is charged.

Please note, on placing your order, you will receive an estimated total cost (the maximum amount you will be charged). Once our butcher has prepared your cuts and we know their exact weight, you will be charged the actual amount for your order on the day it is dispatched. Your order will be carefully packed by our team in chilltainers with ice packs and will be delivered via Overnight Courier Nationwide.

A closer look at the Flat Iron

Winner of a Silver Medal at the 2022 Outstanding New Zealand Food Producer awards. From the shoulder of the Angus, the Flat Iron has good marbling and a robust meaty flavour.

One trimmed Flat Iron steak is approximately 600-800grams of beef ready to go onto the Barbecue. Cook as a whole piece or cut the Flat Iron into smaller steaks- you can’t go wrong, as it will be more forgiving than other cuts if overcooked.

Like every other Matangi cut it holds rich 100% grass fed beef flavours enhanced by our unique 3 week dry-aging process.

Ideal for: BBQ Grilling

Cooking Instructions

Flat Iron

The trimmed Flat Iron steaks require minimal preparation, and only requires a quick sear. Season with sea salt flakes and let it rest for an hour so the salt can infuse the meat. Baste with olive oil or clarified butter and cook in a hot cast-iron skillet or on your BBQ grill. It will take 3 to 4 minutes on each side to reach an internal temperature of 45-50°C. Take it off the heat and let it rest covered with foil for 5-10 minutes.

Season to taste and indulge!

Crafted with precision...

Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.

Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.

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Our mission...

The best grass-fed Angus Beef for Kiwi meat lovers.

The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.