flat iron steak is cut from the shoulder in cow.
flat iron steak is cut from the shoulder in cow.
flat iron steak cut from where in cow?
the shoulder
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
flat iron steaks usually have a significant amount of marbling. to make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has increasingly been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed. steaks that are cross cut from this muscle are called top blade steaks or patio steaks. as a whole cut of meat, it usually weighs around two to three pounds; the entire top blade usually yields four steaks between eight and 12 ounces each.
flat iron steak