Flat Iron's Carcass Club comes to Cambridge

Flat Iron will bring its ‘Carcass Club’ to Cambridge for the first time on 3 June, offering a unique take on the Flat Iron dining experience.

Carcass Club is a series of one-off events that give guests the chance to taste rare cuts of beef. Each carcass is broken down in Flat Iron Covent Garden’s in-house butchery, before being taken to the selected restaurant to be enjoyed by steak lovers.

Hosted by Flat Iron’s head of beef, Fred Smith, the Carcass Club will take over the Cambridge restaurant for one night only, shining a spotlight on the group's very own Wagyu.

The Flat Iron herd was founded over 10 years ago to rear the best beef possible without the financial constraints faced by most farmers. After running a herd of native and rare-breed cattle for six years, Smith and the team decided to focus on one breed – Wagyu – to further push the boundaries of top-quality beef. 

The animals have lived their whole lives in Thirsk under the careful eye of Charles Ashbridge, a third-generation farmer who cares for the cattle.

The Cambridge takeover

On 3 June, Flat Iron guests in Cambridge will be served F2 Wagyu (75% Wagyu genetics). For just £20 per person, guests will be served a Wagyu steak, alongside a portion of beef dripping chips and sauce Choron – a variation on the classic Béarnaise.

Guests can also enjoy beef dripping popcorn before their meal and Tahitian vanilla soft serve ice cream for afters. The Carcass Club begins at 5pm and is available on a first-come-first-served basis.

This month also marks the long-awaited return of the Green Chilli Cheeseburger on the group's menu. It features two beef patties from the Flat Iron herd, melted gouda cheese, fresh green chillies, shredded lettuce, sliced pickled and homemade smoked chilli mayo. 

"I believe that Wagyu genetics, with their natural propensity to produce marbled meat, and the fine pastures of Charles’s Yorkshire farm combine to produce beef of remarkable quality," says Smith. "It feels incredibly special to share Wagyu from our own herd with Flat Iron guests in Cambridge.”

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