What cut of beef is a flat iron steak? I know it's not a listed regular cut of beef.
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Flat iron steak
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It's cut from the shoulder.
"Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.[1] Some restaurants offer it on their menu, often at lower price than the more popular rib-eye and strip steaks of the same grade. This is used, in some places, as a means of selling a less expensive cut from the same animal, for example Kobe beef."
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a flat iron stake? might be a little tough on the toof!
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Doc Hazard aka "Jim"
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Here's a great site for info on beef cuts; it has a search function and all the wholesale cut numbers so you can possibly talk to your butcher. Recipes too, large quantities, but gives you an idea of typical preparation. http://www.beeffoodservice.com/newcuts1.aspx
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(Doc) Hazzard this is a great resource. Thanks much. They have so many different cuts from the chuck. I never know exactly what I am getting.
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From the old troll, Dave
Well now I know what flat iron stake tastes like, this was a small cryo pack of USDA choice I bought 2 the other one is twice as thick so it should turn out better. It was dry brined over night & made a past out of BBBR & applied an hr. or so before cooking. Cooked at 215 till 120 internal then reverse seared for a few minutes on each side was afraid to let it go very log because it was thin. It came out mostly between med.rear & med. flavor was very good. Any comments as always are appreciated.
Thanks Dave2 Photos
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My sister bought me a SRF gold grade flat iron last summer. I felt bad because she spent a hundred bucks on a 1.5 pound cut of meat that I was wholly unfamiliar with. It turned out great though, I just seasoned it with salt and pepper, slow cooked it with the SNS and it came out pretty tender and tasty.
It's not a cut I'll go looking for in the future though, especially at SRF prices.
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Flat iron is the house steak here. Dry-brine them. Then cook hot and fast. Slice them in board sauce. Never eat filet mignon again.
I also do hanger steak a couple times a year. My favorite.
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From the old troll, Dave
Thank you one & all for the comments. It was quite tasty & not very tough. But they will have to put it on sale again before I can afford to buy another one, think I'll fix the other one I got at the same time in about 10 days or so. Cryo pack says it's good till 6/05 so I wont have to freeze it.
Dave
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I bought some skirt steaks a few weeks back. The butcher went back and cut off 5 lbs of it for me. When I got home they were rolled up like a cinimmom roll. But man they tasted
great. Just trimmed em sliced "against the grain"(very important). Here are some sliced in half, then against the grain
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