1. The flat iron steak actually comes from the shoulder of the cow which is called the Chuck.
  2. Because it’s from the shoulder, the chuck gets a whole lot of work, so the resulting meat is generally quite lean and tough, this makes for a more flavoursome cut of meat.
  3. Meat from the chuck of the cow (braising steak, stewing steak) is very sought after by our Prendergast Butchers customers as it is such a versatile meat which can be grilled, or used in stews and casseroles.
  4. You can grill flat iron as you would any favourite steak and marinate it if you like. If on the grill, flat iron is best cooked medium-rare. However most of our chuck is diced ready for your casserole and stews.


We love to use this meat in a great Autumn Beef and Ale Casserole which can serve between 4 -6


  • 700g of diced chuck steak from Prendergast Butchers
  • 3-4 Tbsp of flour
  • Salt and pepper
  • Drizzle of oil for frying
  • 2 red onions thinly sliced
  • 2 sticks of celery thinly sliced
  • Button mushrooms
  • 10 whole shallots, peeled
  • 200g baby carrots
  • 500ml strong ale
  • 400ml beef stock
  • 1 tbsp tomato puree
  • A few sprigs of fresh thyme
  • 2 bay leaves
  • 2 tsp Worcester sauce


Season the flour with salt and pepper


First, toss the beef in to the flour for a good coating. Pre-heat the oven to 150C. Heat a little oil in a large, lidded casserole and brown the beef in batches on a high heat. Remove and set aside, turn the heat down, then fry the onions and celery until soft. Add the mushrooms and fry for a couple more minutes. Return the beef to the pan with the shallots and carrots, turn the heat up high, then add the ale and stock. Scrape the bottom of the pan well to release all the lovely burnt-on bits, then add the tomato puree, bay leaves and thyme. Bring to the boil, cover, then put in the oven for three hours. After three hours, add the Worcester sauce and it is ready to serve.

Best Served With:

A side of Pembrokeshire Rudolph potatoes boiled and or made in to mustard mash and greens.