True North Black Onyx - Australian - Black Angus Flat Iron. MB3 Grain-Fed 270 Days.

Price: ฿1,385 per kg

What it is — and what it's famous for

Flat iron is cut from the shoulder blade and is famous as the steak that surprised butchers: second only to fillet in tenderness, yet with deeper beef flavour. This is True North Black Onyx, Australian, Black Angus flat iron steak in Bangkok at ฿1,385/kg, to cook at home.

Flavour & texture

Deeply beefy, juicy and tender, with MB3 marbling from long grain feeding. It eats richer than fillet and more forgiving than lean grilling cuts, with a fine grain that stays succulent when rested well.

How to cook

• Best methods: grill, cast-iron pan-sear, or reverse-sear larger pieces.
• Salt well and stand 30 minutes. Sear 250-300g steaks over high heat 3-4 minutes per side. For 600g pieces, reverse-sear: roast at 120°C until near target, then sear hard on all sides.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C).
• Rest & thaw: Rest 8-10 minutes and slice thinly against the grain — essential for flat iron. Thaw overnight in the fridge and pat dry.

Serving & pairs with

One 250-300g steak per person. Superb with chimichurri, pepper sauce, fries or sliced over salads and steak sandwiches.

Product details

• Brand / origin: True North Black Onyx, Australian, Black Angus
• Feed / grade: Grain-fed 270 days, MB3
• Pack: 4pc x 250g (1kg) ฿1,385 · 4pc x 300g (1.2kg) ฿1,660 · 2pc x 600g (1.2kg) ฿1,660