flat iron wetaged flat iron wet aged - natürlich von Freyberger
Origin

We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

Shelf life & storage

Our Flat Iron is still available after arrival at your location or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Flat Iron WetAged

    €38,00
    €54,29 /kg

    Tax included. Shipping calculated at checkout

    2 reviews
    2 reviews
    • 700g Flat Iron, vacuum packed
    • Perfectly matured quality with guarantee
    • Freyberger's Plus Guarantee
    • perfect for frying and grilling!
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Flat Iron WetAged

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    We only use heifers and ox meat. Never young bulls. Our cattle are slaughtered in the butcher's slaughterhouse in Fürth-Burgfarrnbach and come from farmers in the slaughterhouse's catchment area, mostly from the Nuremberg region. We sometimes even have personal contact with our fatteners in order to continually improve the quality of the meat and the way our animals are kept.

    Shelf life & storage

    Our Flat Iron is still available after arrival at your location or after collectionat least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method

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      A cut to fall in love with

      This speaks for a Flat Iron Steak WetAged

      At first glance, a flat iron isFlank SteakVery similar. But in terms of consistency, it surpasses this by far. It's in the TOP 3 of Dirk Freyberger, the meat sommelier. Because it's usually very finely marbled. This gives it a very delicious flavor, which is also enhanced by its proximity to the heart. Because the Flat Iron comes from the beef shoulder, more precisely from the shoulder or the rump. We think it's a special cut to fall in love with. We recommend a core temperature of about 54 to a maximum of 60 °C. But you can also try ourYouTube Videosee this.

      The Flat Iron Steak

      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 outstanding quality. Especially with our steaks and meat. With our aged steaks and products, it is very important to us that they always reach you at the optimal level of maturity. If that should not be the case, for example, 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 aging packaging, you can rest assured that your steak cuts will mature in your refrigerator or freeze them in the freezer. This way, you can always enjoy your Flat Iron perfectly aged, when you need it.

      What does WetAged mean for Flat Iron Steak

      Currently, there are two mainstream aging methods for meat and steaks: dry aging and wet aging. If you want to learn more about dry-aged meat, readhereWhen a Flat Iron is Wet Aged, it simply means that it's aged in its own juices in a vacuum bag. But what's special about our steaks, special cuts, and beef is that they mature in the air for at least seven calendar days before being vacuum-packed. This results in a unique flavor experience. Because the on-bone aging process during the first seven days releases a lot of water into the environment. This allows the ratio of aerobic to anaerobic bacteria to be optimized later in the moist vacuum environment. Why not try our Flat Iron?

      But we have many other delicious wet-aged steaks

      The flank steak is a viable alternative to A cuts like fillet, roast beef, or ribeye. But there are other B cuts that definitely deserve attention. Here are the top 5 special cuts from meat sommeliers Dirk and Sven Freyberger:

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


      If you want to visit us, we have in ourfreezer boxWe also always have delicious specials for you. Naturally, they're flash-frozen for the best quality.