Beef is my passion. As head of beef at Flat Iron, I have a broad range of responsibilities that cover the whole life cycle of the beef we serve. I work with farmers to select cattle, with butchers to determine the best ways of cutting and with chefs to develop efficient and effective cooking techniques all with the aim of producing the best steak eating experiences possible. We have our own in-house butchery, and I have written a comprehensive book the ‘Flat Iron Beef Bible’. I believe great steak is like great wine – it can come in different forms and from many different places.