This way, you get a tender flat iron steak which lends itself well to marinating. In order to cook sukkot as a steak, the sukkot must be split. It gives the meat a rich flavour when stewed. The sinew is the tendon that runs through the middle of the meat. Sausage meat with a sinew is suitable for stewing. Read more about the origin of our meat here. This gives pure natural meat with an incomparable taste! Here they grow up in complete freedom and live in social herds with different compositions of sucklers, calves and bulls. They graze their herb-rich diet in Dutch nature reserves. Our cattle are fully grass-fed and have never been exposed to antibiotics, hormones or other nonsense. And this tenderloin comes from our Black Angus, Limousin and Scottish Highlander cattle.
Flat iron steak of grass-fed cattleįlat iron steak (or sukade) comes from the shoulder of the animal. What remains is a deliciously tender, flat piece of meat that, with a little imagination, looks like the bottom of an iron. The butcher cut it as a steak by splitting the sukade across the thick tendon in the middle. Flat iron steak is actually sukade, but without the skin and tendons.
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