![]() The muscle doesn’t really play a “load bearing” role but is more of a “support muscle” for the shoulder, something similar to a rotator cuff.īecause the steak comes out of the Chuck it is pretty cheap but since it only works to support the shoulder blade it remains a very tender cut. The flat iron is cut from the Chuck primal and is located just above the shoulder blade. Let’s take a look at what this steak is, why it is so dang hard to find and how cook this beauty! What is a Flat Iron Steak? In these studies the flat iron is consistently rated as either the second or third most tender in the entire steer! (This study calls the steak a Top Blade Steak) Every few years the National Beef Board conducts studies on the quality of different cuts and grades of steak. ![]() Not only is this steak affordable but it is also one of the BEST steaks you can find. I can typically buy flat iron for about 40% less than a ribeye or New York strip. As a result, demand is low and the price is as well. Because this steak is so hard to find most meat lovers don’t understand how awesome this cut is. This cut of beef is currently stuck in a beautiful little loop. This steak has several names and you might find these called a Butler’s Steak, an Oyster Steak or a Top Blade Steak. The butcher we use in Kentucky turned us on to this steak, and we thank him for it! This is one of the only steaks in the entire animal that remains tender, even when cooked over medium.Flat Iron Steaks are freaking amazing and rather hard to find. The retrieval is difficult, but worth every second. The Flat Iron comes from the shoulder of the cattle, above the blade. The flat iron is very forgiving and will maintain its flavor into the medium and medium well range, making it ideal for cooking novices and those who prefer their meat a bit more well-done. After resting, slice and sprinkle with some flake or finishing salt. Pre-heat some oil in a pan until it’s nice and hot. ![]() ![]() This cut is one of the few that doesn't suffer from being cooked beyond medium-rare, making it great for cooking novices and pros alike.You’ll want to cook this cut quickly over high heat. It resembles a filet in tenderness, but comes with a much smaller price tag. It is often known as a butcher's cut as butchers would routinely slice this cut of meat off for themselves. This specialty cut is beginning to gain popularity for being a rich and flavorful steak. ![]()
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