Flat Iron Hotpot Slices 匙柄火锅片

About the Cut

Flat iron comes from the shoulder area of the cow, also known as the top blade or feather muscle. It is a tender yet lean cut, running along the chuck section where the muscle is frequently used, which gives it a naturally rich beef flavour. A thin line of white tendon runs through the centre, creating a unique texture that combines tenderness with a subtle springy bite.

Compared with more marbled cuts such as short ribs or rib eye, flat iron contains less fat but retains excellent juiciness and depth of flavour when sliced thinly. It offers a clean, meaty taste that is both refreshing and satisfying.

Flavour and Texture

The defining feature of flat iron is its balance, lean but never dry. The white tendon adds a gentle crunch, giving the meat an interesting texture contrast.

Flavour-wise, it has a deep beef aroma that stands up well to strong seasonings or spicy broths. Each slice is cut thin enough to cook in seconds, making it perfect for hotpot or quick stir fries.