Flat Iron is bringing its popular ‘Carcass Club’ to Manchester for the first time this January.
A very special take on the classic Flat Iron experience, The Carcass Club gives guests the opportunity to taste some of the rarest and most exceptional beef.
Taking place on Tuesday 28th January, and hosted by Flat Iron’s very own Head of Beef, Fred Smith, The Carcass Club will take over the Manchester restaurant for one night only – and for this event Wagyu will be taking centre stage.
Two Wagyu carcasses have been selected for the event, both from the Flat Iron herd cared for by third-generation beef farmer Charles Ashbridge at Mount Grace Farm in Thirsk, North Yorkshire.
For just £20 per person, guests will be served a Wagyu steak, alongside a portion of beef dripping chips and a special sauce for the night which for Manchester will be Sauce Choron – a variation on the classic Bearnaise. Guests will also receive a complimentary glass of Flat Iron’s Malbec, along with their signature beef dripping popcorn and Tahitian vanilla soft serve ice cream.
The Carcass Club starts at 5pm and tables are available on a ‘first-come-first-served’ basis. No bookings are being taken and the event is for walk-ins only.
Fred Smith, Flat Iron’s Head of Beef, says:
“We’ve served some remarkable beef at The Carcass Club including White Park, Native Angus and Belted Galloway but this event feels particularly special as we’ll be serving Wagyu from our very own herd. When we get to eat beef that we have spent years rearing, it’s always memorable and I’m delighted to share this with Manchester.”
