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Hanta Yo/Flat Iron Steak

Faster horses

Well-known member
Since we live in the sticks, I haven't had the opportunity to taste
the Flat Iron Steaks. Until last night that is. They were a featured
special at one of the eating places in town. We invited some folks
to dine with us, and man, were those steaks good.

As I recall, this was a cut the Beef Council (paid for with
Checkoff Dollars) came up with as a value added product since
it comes from the shoulder of the carcass.

WAY TO GO BEEF COUNCIL!!!!!!!!!!

I could go eat another one tonight, and maybe we will!!
 

Hanta Yo

Well-known member
YUP! FH, it is an excellent steak, fi you see what it costs at the grocery store is is definately value added...since it used to be ground up to hamburger. THANKS TO OUR BEEF CHECKOFF DOLLARS!!!! WOOOO HOOOO!!! :nod: :nod:
 

IL Rancher

Well-known member
nr, I think applebees or Chilli's had them on their menu for a while. We see them in stores around the Chicago area (Only reason I know is my brother asked me what the heck one is) and we have them out here... While I think it is a good deal for it to be developed I was not as big of a fan of it as FH when I had my one exposure but different strokes for different folks. Could be the cook cooked it wrong too... No... That never happens :roll: :lol: :lol:
 

Faster horses

Well-known member
IL Rancher, this was a 10 oz. was attractive when it was served,
was char-broiled and cooked to perfection. Perhaps ours was
better than most, but the more I think about it, I think we should
go back for another one tonight.

I only have to convince one person we need to do that. :wink:
 

IL Rancher

Well-known member
Good, I am glad you enjoyed it and get mr FH to drive into town with you and grab a steak. I am a ribeye or ribsteak fan for the most part. Wasn't when I was younger, liked the ol strip steak back than but that was mostly because that is what my folks ate when they got steaks, that or Filet... I'll try the flat Iron again, probably just buy one and cook it myself this summer or later this winter.


Presntation has a lot to do with how the food goes down for some reason. That being said, I tend to like what I cook more than what most of the restraunts around here serve, not enough flavor for me... Now, some of the Chicago steak houses.. My oh my if I didn't have to take out a loan to eat at those places I would visit the big city more often..

It is strange how certain cuts are availabe some place and others, not so much. The tri-tip roast, which I always really liked for a quick grilling roas for 3 people, is almost unheard of around here. It was incredibly popular at the Albertsons in Bozeman, we had a hard time keeping them on the shelf.
 

Faster horses

Well-known member
Welllll, now, I'm not going so far as to say the Flat Iron is as good as a
Rib Steak, which also happens to be Mr. FH favorite too.

But it was good and something different. And I'd always wanted
to taste one. But Mr. FH would tell you a Rib Steak is better.
But Rib Steaks weren't the special for the evening either...
not that that matters, but I had my heart set on the Flat Iron.
Oh, and it came with Shrimp too...
 

Jason

Well-known member
The flat iron has a slightly different texture to it, and in my experience it is the only cut I know of that is better if it is cooked a bit more. I found if you try to leave them rare, they are rubbery, but if you cook just to the last of the pink they tender up nicely.

They are very flat raw, and they plump and lose diameter when heated.

Indeed a nice cheaper cut for a steak. They will never replace ribs or strips, but you don't pay $30 for it either.
 

Mrs.Greg

Well-known member
Nothing beats a good rib steak :!: That being said...don't knows that I've ever heard of a flat iron steak. We only use our own meat,and if we go out its prime rib...tell me about this flat iron steak.
 

Faster horses

Well-known member
I had mine cooked medium as did the lady that was with us, but
the guys had theirs cooked medium rare and no one thought it
was rubbery. Maybe we just got extra good ones, or they were
cooked just right.

I asked the owner in the middle of the week how they were,
because he had run a special on them the weekend before, and
he said they were delicious.

The Special was:
10 oz. Flatiron,
3 Shrimp
Baked Potato (exellent potato BTW)
Dinner Salad.
Roll.
$12.50
 

Hanta Yo

Well-known member
That's a good price, FH, a good deal for the meal. Now, any consumer who also orders that special, like you, will want one again. More beef to sell :D :D at a reasonable price :D :D

Albertsons had a sale on them, $1.99/lb, excellent steaks.

WoooHooo, Beef CheckOff!!!!!!!
 

Hanta Yo

Well-known member
Mrs.Greg said:
Nothing beats a good rib steak :!: That being said...don't knows that I've ever heard of a flat iron steak. We only use our own meat,and if we go out its prime rib...tell me about this flat iron steak.

Mrs. Greg,

Go to www.beefretail.org/markchuck.aspx This is on the NCBA website. On this page are pics of the different cuts from the chuck (shoulder). It also includes several other value-added cuts: Beef Chuck Mock Tender Steak, of course the Flat Iron (Beef Shoulder Top Blade Steak), and the Ranch Steak (Beef Shoulder Center Steak). All these value-added cuts used to be ground up into hamburger. Not anymore :D :D
 
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