Choice Flat Iron (top blade cut?)

[Porkies]

Howdy all! It's been a couple of months since I posted and, of course, I have a question or two

A relative bought a hunk of meat and all that is on the label is Choice Flat Iron. I did some research, as I thought flat iron was for steak cut only, and I believe another name for this hunk is top blade cut? I'm assuming ( and hoping I'm not making as ass of myself lol) this is similar to a ribeye coming for the rib roast cut?

If I'm correct above, my questions are... How should I smoke this cut if it should be smoked? Should it just be cut into steaks and grilled instead? It honestly looks a little like a mini-brisket, but it's still in the cryovac seal.

This relative wants me to cook on a smoker I've not heard of .... the Smokey Mountain Series model 32948. I believe it's a Landmann smoker. It is electric. I'll try to get a picture in here after I post.

Any assistance is appreciated, as always!

[Spinaker]

I have always grilled mine over direct heat, flipping every 20 seconds or so. This is a great cut, beefy and relatively tender.

I am not sure if I would smoke it, but I would go low and slow, not a ton of fat inside for smoking. But I would be curious to hear about it, if you do smoke it.

[Rocinante]

I've dry rubbed overnight and smoked it at 180 for about 30 minutes or so then seared on my gasser. Very good and flavorful. Tossing on the grill will also give good results too.

[Porkies]

I didnt see where I could edit from my phone after posting from the comp. Sounds like I have the correct cut, so I just added the smoker pic.
BTW... they've had this smoker for at least a couple years and not used it.

[Porkies]

Spinaker and Rocinante When you talk about grilling it, we are talking as steaks? If so, about 2 inch steaks?

[Spinaker]

Yeah, just as steaks

[Rocinante]

Yes, indeed. Just as steak over a hot flame. Doesn't take long at all.

[Jfrosty27]

I have never seen this cut as a roast. Only steaks. That said, it’s one of my faves. Less expensive than the premium cuts like ribeye and very beefy in flavor. Easy to cook on the grill. Just do the keep flipping method on a hot grill until done to your liking. Yes about 1.5-2” thick max.

[Porkies]

Jfrosty27 Thank you! I will inform the relatives I'll smoke a couple of chickens in their smoker, but will grill the beef as steaks!

[Dadof3Illinois]

These are awesome!! These have become one of our top choices for anything you would use a skirt or flank steak for. Cook them hot and fast over direct fire to a rare - med rare state and enjoy!!!

[Donw]

Sorry, but I’m having some eye problems today and not reading clearly.
I believe someone mentioned above a 1.5 to 2 inch thick flatiron. I have never seen a properly butchered one that thick. The precut to the flatirons are thicker but there is major sinew line running down the center dividing the two flatirons and that should be removed to produce 2 steaks from the precut. Can you tell if that main line of sinew has been removed in your cut?

[Jfrosty27]

All the FI steaks I get from various sources are about that thick. The line of sinew is still there. I get them from Porter Road or WildFork Foods online.

[Porkies]

Donw I will have to check next time I'm over there (later this week).

[gboss]

This is the answer. If it's not separated and the sinew removed, it's a "top blade" steak or roast. Separated and sinew removed, the top blade becomes two Flatiron steaks.

[RonB]

An electric smoker does not add any smoke. Ya need some wood chips or chunks for that. They should be placed as close to the heating element as possible.

[Porkies]

Correct! I have a masterbuilt electric. Their smoker has one mold which has the chips, water and pellets "bowls". It will be interesting to smoke with it. I've found it has decent reviews with most complaining about not being able to hold temp over 275 because the thing is loosely put together, ie.. as much or more smoke coming from the door than the exhaust. I may have to make a dry run on it before I throw chickens into it.

[wrgilb]

Flat Irons are from the chuck. If you've ever seen a bone in chuck roast where the bone looks like a backwards #7, hence a 7 bone roast, the flat iron is the piece on top of the long bone (top blade).

[Porkies]

Good information! Thank you wrgilb !

[jfmorris]

I'm sorry, but everything I know of the cut called "Flat iron steak" is that it is a STEAK - not a roast - and that it comes from above the shoulder blade, and is usually a fairly thin cut. No way it would ever be a roast. The cut is only 1 to 2 pounds max, and should be cooked like a steak, to rare or medium rare - its NOT a smoking cut at all. It's a pretty tender cut, and very flavorful.

Here is a picture of what a whole flat iron would look like, at Snake River Farms:

https://www.snakeriverfarms.com/amer...flat-iron.html

As you can see, it is cooked like a steak, and sliced against the grain for serving.

The ones I've cooked have looked like the offering at Porter Road, which are cut down from the larger one like Snake River Farms is offering:

https://porterroad.com/collections/beef/products/flat-iron

[Porkies]

That porter road picture is what I've always known as a Flat Iron. The cut I've going to be working with it more like the snake river but the fat has not been trimmed. That is mainly why I thought it looked like a mini brisket.

[gboss]

https://beefinnovationsgroup.com/CMDocs/BIG/BEEF%20Flat%20Iron%20Merch%20Guide.pdf

[jfmorris]

Thanks! Good info there!

[Porkies]

Great website here! The cut I'm going to be working with looks like the first picture. So, I will need to trim fat and filet along that tendon. I haven't done anything like this since high school and that was a long time ago haha! Thanks!

[jfmorris]

Porkies sounds like you have the whole "clod" cut? Maybe someone can comment on how to cook it without breaking it down further... otherwise what do you do with all that stuff you trim off?