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Flat Iron Hotpot Slices 匙柄火锅片

Flat Iron Hotpot Slices 匙柄火锅片

BEEF | HOTPOT

These flat iron hotpot slices have minimal fat, featuring a distinct white tendon throughout, offering a texture that is tender yet slightly crunchy, with excellent elasticity. The meat has a lower fat content and a higher muscle ratio compared to the spoon chuck. Particularly suitable for our authentic Guizhou-style Sour Beef Hotpot, these slices promise a unique and satisfying hotpot experience.

  • 150g
  • Perfect for hotpots
  • UK local sourced Angus beef
    £6.80
    £6.80
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    About 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.

    Western Use

    In Western cuisine, premium cuts of meat are often enjoyed grilled, roasted, or slow cooked to highlight their natural flavour and tenderness. For a quicker option, thin slicing allows the same rich taste to be enjoyed within minutes, perfect for everyday meals.

    East Asian Preparation

    East Asian cooking celebrates thinly sliced meat for its tenderness and versatility.

    Whether for Japanese shabu shabu, Korean style beef or pork hotpot, or Chinese style broth, thin slices cook instantly and absorb the flavours of the soup base.

    They pair beautifully with dipping sauces like sesame, soy, or chili oil, and can also be used in quick stir fries, noodle soups, or rice bowls.

    Some classic examples include tomato beef soup, golden broth beef, Japanese gyudon, Korean bulgogi rice, and spicy noodle dishes topped with tender meat slices.

    Recipe Inspirations

    Here are some simple ways to enjoy Celeplate hotpot slices at home:

    Hotpot classic: Dip slices into boiling broth for just a few seconds until they turn tender and juicy.

    Stir fry: Sauté with vegetables like broccoli, garlic sprouts, or onions for a quick balanced meal.

    Soup or noodles: Add slices at the end of cooking to enrich your broth and keep the texture soft.

    Rice bowls: Simmer with soy sauce, mirin, and onions for a comforting Japanese style donburi.

    How Much Meat Do You Need for a Perfect Meaty Hotpot?

    General guide: 200 to 300 grams of meat per person

    By appetite

    Light eater: 200 to 250 grams

    Big eater: 250 to 300 grams

    By group size

    1 person: 1 to 2 trays (150 to 300g)

    2 people: 4 trays, 600g, perfect for a couple’s hotpot

    3 people: 4 trays, 600g, works well with extra vegetables or sides

    4 people: 8 trays, 1.2kg, great for small group gatherings

    5 to 6 people: 8 trays plus additional dishes, ideal for larger parties

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    Meat Cut / Seafood Type: Shoulder

    Food Product From: Frozen

    Weight: 150 g ± 10%

    Allergen Information: For allergens, see ingredients in bold.

    Ingredients: Beef Flat Iron

    Product Storage Guidelines: Frozen Procuts: Keep frozen at -18°C or lower. Suitable for home freezing. Once defrosted, please store the product at the bottom of the refrigerator and consume within 48 hours. Keep the product covered and do not exceed the 'Use By' date indicated on the packaging. Do not refreeze.

    Product Origin: Country of Origin: UK | Slaughtered in: UK 6238 Cut in: UK 6238 & GB 2861

    Cooking Method: Hotpot

    Cusine: Korean, Japanese, and Chinese