Beef Butchery - Cutting the Flat Iron

An expert butcher at Silver Fern Farms demonstrates how the flat iron (aka oyster blade steak) is cut from a side of beef. This cut needs to be cut into individual steaks before cooking - silverskin runs through the middle. Order this grass-fed beef: Transcript: “The flat iron is a great cut for barbecuing & comes from the oyster blade in the animal’s shoulder. To get the flat iron from the carcass, the clod, which is part of the chuck, needs to be removed first.