Everything about Flat Iron Steak totally explained
The
flat iron steak is a cut of
steak from the
shoulder of a
steer. The design of the cut of steak was created by researchers at the
University of Florida and
University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the
tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that's often described as having both the tenderness of a
rib eye or
strip steak while still having the full-flavored character of a
sirloin or
skirt steak. Whole, this muscle is known as
Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called
top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flat irons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring
Wagyu or
Kobe beef.
Further Information
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