Flat Iron is opening the doors to its Kings Cross restaurant - the sixth site - on Thursday 4s October and to celebrate an entire 30-day aged Dexter steer will be butchered and all cuts will be given away.
Each week Flat Iron's founder Charlie Carroll and team taste all the beef that comes in and score it for tenderness, juiciness and flavour. To date the highest scoring animal was a memorable steer finished on a diet of rolled barley, brewers grains, sugar beat and hay from Carroll Ashbridge’s farm in Thrisk, Yorkshire.
Carroll has another one of these rare animals from the same farmer on the way and felt giving every cut away was a great way to mark the opening of Flat Iron Kings Cross. The animal will be butchered at the new restaurant, before being served up in a host of cuts; from rib eye to sirloin, underblade fillet, to tri tip and rump cap, showcasing the depth of fantastic cuts available from one animal.
Alongside the Dexter, Flat Iron’s classic beef dripping chips, perfected at batch #128, will be joined by their brand new Wagyu Fries, cooked in wagyu fat, prized for its sweet nutty flavour.
To finish, made to order ice-cream will be available from the dedicated ice-cream station at the heart of the restaurant, and craft beers and cocktails will be shaken up behind the bar.
Self-taught butcher Carroll originally conceived Flat Iron as a pop-up back in 2012. The brand has since built a cult following of guests, across its five sites in Soho (two sites), Covent Garden, Shoreditch and W10.