the flat iron cut of meat comes from the shoulder of the animal.
the flat iron cut of meat comes from the shoulder of the animal.
where does the flat iron cut of meat come from?
the shoulder of the animal
flat iron steak









































flat iron steak (us), butlers' steak (uk), or oyster blade steak (australia and new zealand) is a cut of steak cut with the grain from the shoulder of the animal. this produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. some restaurants offer it on their menu, often at lower price than the more popular rib-eye and strip steaks of the same grade. this is used, in some places, as a means of selling a less expensive cut from the same animal, for example kobe beef.









































section::::the cut.
flat iron steak
in the north american meat processor (namp) meat buyers guide, it is item #1114d beef shoulder, top blade steak. this variation on the original flat iron cut was identified in 2002 as part of a national cattlemen's beef association initiative, in conjunction with the university of nebraska and the university of florida to find lower-priced cuts which could be trimmed into steaks and roasts.
flat iron steak