Trenchmore Farm Wagyu x Sussex Flat Iron Steak

A very popular cut thanks to chefs & foodies, the flat iron steak comes from the top of the scapula (shoulder blade). It’s known for its high marbling & tenderness.

Perfect for a quick, high heat cook in a pan or on a BBQ, this steak is best served medium rare.

We source our beef from Trenchmore Farm in Sussex, where Andrew, his daughter, Rachel & their expert cattlemen Neville & Gareth rear their cattle regeneratively. Slow grown like our Tamworths, the cattle spend their summers grazing the fields and their winters in an award winning, purpose-built Roundhouse Barn.

The cattle’s finishing ration is based on grass & herbal ley silage. It also includes brewer’s grain from a local brewery, linseed cake (a by-product of linseed oil pressing) which boosts omega-3, molasses & trace minerals.

All this results in some of the best tasting beef around!