Flat Iron WetAged

Your Freyberger offers you a large selection of different cuts, including our Flat Iron Steak. Dirk and Sven Freyberger are master butchers and meat sommeliers with heart and soul. That's why we pay particular attention to the outstanding quality. Especially with our steaks and meat. With our aged steaks and products, it is very important to us that they always come to you at the optimal level of maturity. If that is not the case, i.e. if the cut needs to mature in a vacuum for a few more days, we will inform you. We can still ship it. In our maturing packaging, you can rest assured that your steak cuts can mature in your fridge or freeze them in the freezer. This way, you can always enjoy your Flat Iron perfectly matured when you need it.

Currently, a distinction is made between two mainstream maturing methods for meat and steaks: dry aging and wet aging. If you want to find out more about dry-aged meat, then read on here . When a flat iron is wet-aged, this simply means that it is maturing in its own juice in a vacuum bag. But the special thing about our steaks, special cuts and beef is that it is maturated in the air for at least 7 calendar days before it is vacuum-packed. This leads to a special taste experience. This is because maturing on the bone in the first 7 days means that a lot of water is released into the environment. And this means that the ratio between aerobic and anaerobic germs can be optimized later in the moist vacuum environment. Just try our flat iron.

Das Flank Steak ist eine echte Alternative zu den A Cuts wie z.B. Filet, Roastbeef oder Ribeye. Aber es gibt noch andere B Cuts die auf jeden Fall Beachtung verdienen. Hier sind die TOP 5 Special Cuts der Fleischsommeliers Dirk und Sven Freyberger:

1. Picanha
2. Flat Iron
3. Hanging Tender
4. Spider Steak
5. Las Vegas Cut