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What is a flat iron steak?What cut of beef is it derived from?Thanks

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  1. The Flat Iron Steak is a cut of steak from the shoulder of a steer. The steak was created by researchers at the University of Nebraska and University of Florida 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 is 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.

    Here in Georgia, I get them at Kroger's when they go on sale - 4.99 or 3.99 a pound. Regular price is 6.99. I seldom see them over 2 pounds.

    2 Replies
    1. re: grampart

      Yes, they're available at Ralphs in SoCal, which is Kroger, consistently at $3.98/lb. When we were back east last month I noticed that they were more expensive at the Kroger stores in Nashville and Kentucky. Can't think why.

      Really a great everyday steak, dead easy to prepare, though I usually try to remove a bit more of the sinewy strings than the meatcutters did. Sliced leftover rare flatiron makes an awfully good sandwich.

      1. re: grampart

        Get your meat store to cut you a 6 inch thick chuck roast when they go on sale and debone it. You can remove the top blade portion and slice them into flat irons of any thickness you want. Chuck roasts frequently go on sale for less than $3.00 a pound. Just make sure you get the end closest to the shoulder.

      2. Here's a place to start:

        http://en.wikipedia.org/wiki/Flat_iro...

        Grampart's description is taken from this citation but the original has a little more information.

        There are numerous references to flat iron steak on chowhound so you might want to search some of these also.