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Brasky
Till We Can't Be Beat. WON'T. BE. BEAT.
"If you’ve never heard of a flat iron steak it isn’t surprising. The cut itself is actually rather new having been developed in 2002 and only available at the retail level since 2007. A team of scientists from the University of Nebraska, the University of Florida and the National Cattlemen’s Beef Association got together to analyze muscles in the beef chuck and round to identify other uses. Traditionally these cuts had been used only for roasts or to make ground beef.
Through their research, which included developing a method for cutting a tough piece of connective tissue that ran through the center of the chuck, these scientists created a steak that has the tenderness of a ribeye and the full flavored character of a skirt steak. The flat iron steak, also known as a top blade steak because of where it emanates, is listed as the second most tender cut after the tenderloin in the North American Meat Processor’s meat buyers guide."
Interesting way to characterize that shit cut of meat
I kid.