Have you heard of the Flat Iron Steak?
Behold the flat iron steak. A largely unknown, tender, flavorful cut of beef that most have never heard about.
It was served last Thursday evening to a group of ranchers and beef producers. This event, held at our county extension office, was an education event targeting beef producers. Topics from the evening covered management practices to ensure continued, quality beef products.
Prepared for me for Father’s Day by my wife and boys, I has asked for a steak for supper that evening. My wife called from the grocery store to ask the all too common question, “which cut of beef should I get?” As she read off the usual quality cuts, she said “Here is one call ‘flat iron’!” I knew about that cut and specifically asked for it.
“Discovered” in research funded by a beef industry check-off program that funds both research and the promotion of beef. This cut, and many others, have been promoted by the Texas Beef Council as yet another way for us to enjoy beef and provide more value to a cut that would still be lost amongst some slow cooked blade roasts. The Flat Iron has been identified as the 2nd most tender cut of beef on the carcass.
This steak is cut from deep within the shoulder muscle known as the chuck, traditionally used for roasts or ground beef. The shoulder is normally the realm of tougher cuts of beef that must be slow cooked to tenderize it. Yet, in the midst of the roast is actually a steak that was found to be excellent when cooked as any other quality steak. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue.
Beef is an excellent source of 10 essential nutrients, including protein, zinc, vitamin B12, vitamin B6 and niacin. On average, a 3-oz. serving of lean beef is about 150 calories. Beef gives you the power to feel fuller longer, stay active longer, and to manage your weight. Many of the most popular beef cuts sold at retail are lean, including your favorite cuts like T-Bone, Tenderloin, Top Sirloin and now, Flat Iron!
Served extensively in high end restaurants and in the entertainment industry such as cruise ships. This cut is typically much lower priced than other well-known high quality cuts. Costs range from $4-7 per pound.
Behold the flat iron steak. It is available Ask for it at your local meat counter.
