A Cut Above

It's 'butler steak' in England, 'flat iron' in the US and 'oyster blade' in Oz. Whatever you call them, those 'old-fashioned' cuts of meat are kind to your bank balance and packed with extra flavour too. So take a trip to your favourite butcher and prepare yourself for a culinary adventure. Shank or flank, tongue or tendon, you'll find cooking techniques like slow-roasting, braising or curing often bring out the best in a rarer cut.