Midfield - Australian - Flat Iron. Grass-Fed

Sourced from Midfield Australian beef, this Flat Iron comes from the oyster blade (top blade) and is carefully trimmed to remove the central sinew, leaving a uniform, steak-ready cut known for consistent tenderness.

Why this cut stands out:
Oyster Blade Center Cut: One of the most tender muscles from the shoulder when properly trimmed

Grain-Fed Consistency: More even marbling and a softer texture than grass-fed versions

Versatile Steak Cut: Works well for grilling, pan-searing, or slicing applications

Product Details:
Cut: Flat Iron (Oyster Blade / Top Blade Center Cut)

Origin: Australia

Brand: Midfield

Cooking Suggestions:

Best cooked over high heat — grill or cast iron

Aim for medium-rare to medium for best tenderness

Slice thinly against the grain (very important for this cut)

Ideal for steak plates, salads, or sliced beef dishes

This is a practical, well-balanced flat iron — tender enough for steak service, but structured enough to hold strong beef character when cooked properly.