Flat iron steak wins national BBQ competition
A Cantonese BBQ flat iron steak was crowned best beef product and best barbeque product at the 2011 Q Guild of Butchers’ National Barbeque Championships.
Cumbrian-based butcher Cranstons developed the cut especially for the competition. Flat iron steak, which is taken from the feather muscle, is a relatively new cut to the UK market, and was launched by Eblex in 2010.
Laura Bishop, marketing manager (Quality Schemes) for Eblex, said: “I was absolutely delighted to see the Cantonese BBQ Flat Iron Steak do so well in the competition. Last year, as part of our work to help industry maximise profitability of the carcase and produce products with a consistent eating quality, we developed a range of alternative beef cuts, of which the flat iron was one. Having passed initial consumer trials with flying colours, it has gone on to establish itself firmly in the market. It is now listed by one major multiple retailer, and a number of independent butchers and foodservice operators have also taken it on board.
“When compared to the traditional rump steak, the flat iron steak scores highly on appearance and taste – and consumers particularly like the fact that it is visually lean. Not only is it tasty and healthy, but it’s also ideal for the barbecue, so it’s not surprising that it performed so well in this competition.”
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