The flat iron is taken from the ‘feather’ muscle which is in the chuck and blade section.
External gristle from the muscle is removed leaving nicely marbled lean steak.
At Urban Farmer we suggest cooking Rump steak as follow:
Take out the rump steak about 30min before cooking it.
You can brush some clarified butter or olive oil on both side before cooking for extra flavor.
Best cooked rare or medium rare in the classic method (very, very hot pan or grill/braai really quickly 1 to 2 minutes each side on a searingly hot grill and serve rare to enjoy at its best.
This is a cut that doesn’t need much resting before serving.
If you like your meat with lots of flavour, you could also choose a rib-eye.
How to store:
Refrigerate raw meat at 5°c or below for 3 to 5 days.(check your fridge is cold enough by using a fridge thermometer) and up to 6 months in the freezer at -18°C.
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