Leeds beef lovers, mark your calendars. Flat Iron’s Carcass Club is back in town for one night only on Wednesday 30 July, and it’s bringing something truly special to the table.
Hosted by Fred Smith, Flat Iron’s Head of Beef, the evening promises a rare opportunity to enjoy F2 Wagyu steak from the restaurant’s very own herd. This one-off event is part of a series that celebrates exceptional beef by breaking down full carcasses in Flat Iron’s Covent Garden butchery and serving them up at select locations. This time, it’s Leeds’ turn.
The spotlight is on Wagyu, a breed Flat Iron has been perfecting for over a decade. After years of raising native and rare breed cattle, the team chose to focus solely on Wagyu, aiming to push the boundaries of flavour and quality. The cattle are raised in Thirsk, North Yorkshire, under the care of third-generation farmer Charles Ashbridge, who shares Flat Iron’s commitment to outstanding beef.
On the night, guests will enjoy a Wagyu steak with 75% Wagyu genetics, served with beef dripping chips and sauce Choron, a twist on the classic Béarnaise. As with every Carcass Club, the experience includes beef dripping popcorn to start and Tahitian vanilla soft serve for dessert, all for just £20 per person.
“This is a special moment for us,” says Fred Smith. “To bring the Carcass Club back to Leeds, serving Wagyu steak from our own herd just a few miles from where it was raised, is something we’re really proud of. The combination of Wagyu genetics and Yorkshire pasture creates something distinctive, and we’re excited for people to try it.”
Flat Iron’s Carcass Club at Leeds begins at 5pm on Wednesday 30 July. It is walk-in only, so early arrival is advised.
One night, one herd, one cut. This is not one to miss.
