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How to cut a Flat-Iron Steak

M

Mike

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Joined
Feb 10, 2005
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Location
Montgomery, Al
I have read that NCBA research studies have invented a new beef cut called the "Flat-Iron Steak".

Follow this link to learn how to cut your own! Pay very close attention because it is very complicated and probably took years to perfect! This is part of what our checkoff dollars have been spent on. Pay attention now!

Click on the link and scroll down:


http://askabutcher.proboards42.com/index.cgi?board=essays&action=display&thread=1120161534
 
Mike,

Before the checkoff rolled out the flat iron steak, had you ever heard of it or seen that cut at any restaurants or retail outlets?

I am guessing not, it was sold as top blade steak.

Can you tell me the price differemce between a top blade steak and the flat iron steak?
 
Guys, at least one excellent restaurant in Rapid City features two Flat Iron steaks on their menu. One is a sandwich on Sourdough bread. I will check next week to see what the other one is served with. I've eaten both of them in the past year and they were excellent. I think one was about 5 oz. and the other at least 8 oz. Just the right thickness and perfectly grilled. The Colonial House has those Flat Iron steaks, and likely there are others, but that one is local, not a chain.

I know it took some research to find that there was such a tender muscle in that muscle group. They also found that some of the most flavorful beef ws in theat muscle group. I've heard of some of the difficulties in finding the best way to cut that slippery, extremely tough layer of gristle from between the steak layers, too.

MRJ
 
MRJ said:
Guys, at least one excellent restaurant in Rapid City features two Flat Iron steaks on their menu. One is a sandwich on Sourdough bread. I will check next week to see what the other one is served with. I've eaten both of them in the past year and they were excellent. I think one was about 5 oz. and the other at least 8 oz. Just the right thickness and perfectly grilled. The Colonial House has those Flat Iron steaks, and likely there are others, but that one is local, not a chain.

I know it took some research to find that there was such a tender muscle in that muscle group. They also found that some of the most flavorful beef ws in theat muscle group. I've heard of some of the difficulties in finding the best way to cut that slippery, extremely tough layer of gristle from between the steak layers, too.

MRJ
Click to expand...

MRJ, you have money to go to The Colonial House but not Steak and Shake? :shock:

Next time the NCBA research team wants to spend checkoff money on finding a good piece of meat, you might want to send them to a local butcher that knows what he is doing. It might save them a lot of checkoff money that could otherwise be spent on promoting beef over chicken or pork.

hint: If that butcher doesn't know how to cut a slippery, extremely tough layer of gristle from between the steak layers, you have the wrong butcher.

For your information, the chuck has a lot of flavor. I favor it in the grind over the round.
 
The sad part is that the NCBA and CCB doesn't believe enough in their own country to have the checkoff funds coming from cattle sold in the US used to support US born, raised, and slaughtered flat iron steaks :roll: :mad: :( .......
 
Oldtimer said:
The sad part is that the NCBA and CCB doesn't believe enough in their own country to have the checkoff funds coming from cattle sold in the US used to support US born, raised, and slaughtered flat iron steaks :roll: :mad: :( .......
Click to expand...

Have you read the Beef Promotion Act and Order?
 
jojo said:
Oldtimer said:
The sad part is that the NCBA and CCB doesn't believe enough in their own country to have the checkoff funds coming from cattle sold in the US used to support US born, raised, and slaughtered flat iron steaks :roll: :mad: :( .......
Click to expand...

Have you read the Beef Promotion Act and Order?
Click to expand...

Yes I have- and I've read the Secretary of Agricultures ruling and the attorneys opinions-- that is why the checkoff needs to be modified and brought up to date with the current events......US producers should not be forced to pay a government tax ( remember NCBA and CBB argued it was government speach- a tax) to advertise foreign beef.......
 
Oldtimer said:
The sad part is that the NCBA and CCB doesn't believe enough in their own country to have the checkoff funds coming from cattle sold in the US used to support US born, raised, and slaughtered flat iron steaks :roll: :mad: :( .......
Click to expand...


My guess is that you would squeal even louder if the imported beef had been exempt from the checkoff, which is what would be required to support and advertise only US beef. People with their life built upon negative attitudes and anger are never happy with what anyone else does, it seems.

MRJ
 
MRJ said:
Oldtimer said:
The sad part is that the NCBA and CCB doesn't believe enough in their own country to have the checkoff funds coming from cattle sold in the US used to support US born, raised, and slaughtered flat iron steaks :roll: :mad: :( .......
Click to expand...


My guess is that you would squeal even louder if the imported beef had been exempt from the checkoff, which is what would be required to support and advertise only US beef. People with their life built upon negative attitudes and anger are never happy with what anyone else does, it seems.

MRJ
Click to expand...

Time to take back our country...Change some laws- If people want to sell their product in our country they follow our rules- or it doesn't come in....If they don't want to pay a checkoff to advertise US beef they can sell it somewhere else......

The checkoff needs to be updated.......
 
I bought a package of the flat iron steak at the grocery store this winter and I thought it was awful...... Maybe it was just the meat and I know home raised is much better.... I would look long and hard before I would buy again......
 
katrina said:
I bought a package of the flat iron steak at the grocery store this winter and I thought it was awful...... Maybe it was just the meat and I know home raised is much better.... I would look long and hard before I would buy again......
Click to expand...

Interesting, the flat iron is suppose to be muscle(like the tenderloin) that is use for structure rather than locomotion(and suppose to be just as tender). If the piece of meat was cut across grain, it wasn't a flat iron.
 
The flat iron steak also has to be cooked more than other cuts to be good. I have found it needs to be almost well done before it gets tender, quite the opposite from other steaks.

You have a genuine flat iron steak if it is flat or thin when raw but plumps when heated.

The texture is slightly different than other steaks, it may not suit all consumers, but it is a definate advantage to sell it at $4-5 a pound instead of grinding it.
 
There was your problem Katrina, every other steak needs to be cooked lighter but the flat iron will be a miserable experience if undercooked.

I learned from experience, my wife likes her steaks with almost no pink left, (ruined in my opinion) and I like mine juicy. The first time I did flat irons hers was way better than mine.
 
There is a story about it in our local farm & ranch guide. Also read about the new 'cheeseburger fries'. I think kids will love them.

http://www.farmandranchguide.com/articles/2006/04/27/special_section/beef_month/beef01.txt

Maybe the checkoff needs to be updated, but I believe we need the checkoff!
 
fedup2 said:
There is a story about it in our local farm & ranch guide. Also read about the new 'cheeseburger fries'. I think kids will love them.

http://www.farmandranchguide.com/articles/2006/04/27/special_section/beef_month/beef01.txt

Maybe the checkoff needs to be updated, but I believe we need the checkoff!
Click to expand...

fedup, I think you need the checkioff too.

It would be more important to get the packers out of competing meats so strategies of market power exertion were not rewarded.

It would also be better if checkoff dollars were collected at the slaughter house instead of at the auction house.
 

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