Where Is The Flat Iron Steak Cut From
Olivia Luz
The flat iron steak actually comes from the shoulder of the steer.
When cooked properly a flat iron steak turns out tender and juicy. Traditionally the large cut of meat from this region has been called a blade roast. In its first several years of life the flat iron steak a very thin very tender cut from beneath the shoulder blade of the cow topped 92m pounds per year in sales about as much as the porterhouse and the t bone steak combined. Originally attached to the top blade roast this part of the animal was thought to be a tough cut that needed slow cooking.
It comes from the chuck primal which is right up front by the shoulder. Thankfully its popularity has gained traction in singapore in recent years and more restaurants have pinned it on their menus. The steak is cut from the area just behind the shoulder of a cow. An expert butcher at silver fern farms demonstrates how the flat iron aka oyster blade steak is cut from a side of beef.
Some restaurants offer it on their menu often at lower price than the more popular rib eye and strip steaks of. Beef chuck comes from one of the most heavily exercised parts of the cow and it has a lot of tough connective tissue in it. To be more specific it s from the primal cut called the chuck the muscle group called the shoulder clod and the muscle called the top blade. A well done flat iron will have a tough texture and may be difficult to cut.
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Commonly a thin cut a flat iron tastes the best when grilled pan seared or broiled rare to medium. Flat iron steak is cut from the area just below the shoulder of a cow. Flat iron steak is a steak taken from one of the muscles in the beef chuck primal cut specifically the top blade or infraspinatus muscle which is part of a muscle group called the chuck shoulder clod.
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