Flat Iron: the steak that deserves to be better known
Flat Iron is one of the most rewarding of the butcher’s cuts: deeply beefy, surprisingly tender and generally better value than the familiar prime steaks. Cut from the featherblade in the shoulder, it needs little more than a very hot pan, a good rest and careful slicing across the grain.
Chicken thighs are one of the most versatile cuts of chicken: full of flavour, naturally juicy and forgiving to cook. In this guide, we look at the difference between bone-in and boneless thighs, the best ways to cook them, how to build simple marinades, and the flavours and side dishes that work particularly well with this underrated cut.
Collagen-Rich Cuts of Meat: Why They Matter, and Why They Deserve a Place on the Table
This feature looks at the cuts naturally high in collagen, what happens to them during cooking, and why they’re so valuable both nutritionally and in the kitchen.
The World’s Fire: Traditional Ways of Cooking Meat Outdoors
Across the globe, outdoor meat cooking takes many forms — from fire pits in Peru to skewers in Seoul, from Jamaican jerk to Yorkshire smoke. This feature explores the remarkable variety of traditional fire-based cooking methods and how they continue to inspire modern techniques at The Grid Iron Gourmet.
