Flat iron steak: Difference between revisions
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==The cut== |
==The cut== |
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This cut of [[steak]] is from the [[shoulder]] of a beef animal |
This cut of [[steak]] is from the [[shoulder]] of a beef animal.<ref name="NAMP">{{Cite web|url=http://www.beeffoodservice.com/recipecut.aspx?id=216|title=Beef Foodservice - Beef Chuck, Shoulder Clod, Top Blade Steak (Flat Iron)|publisher=Cattlemen's Beef Promotion And Research Board|accessdate=August 16, 2011}}</ref> It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the [[infraspinatus]] muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the [[shoulder tender]], which lies directly below it and is the [[teres major]]. |
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Flat iron steaks usually have a significant amount of [[Marbled meat|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 [[blade steak|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 steaks usually have a significant amount of [[Marbled meat|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 [[blade steak|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. |
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Revision as of 20:52, 18 June 2015
 | This article needs additional citations for verification. (April 2015) |
 Beef Cuts | |
| Alternative names | top blade roast, shoulder top blade roast, top boneless chuck, petite steak, butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast |
|---|---|
| Type | Chuck cut of beef |
Flat iron steak is the American name for the cut known as butlers' steak in the U.K. and oyster blade steak in Australia and New Zealand. It is cut with the grain from the shoulder of the animal producing a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.[1] Some restaurants have discovered this cut and offer it on their menu, often at a price that is less than the more popular rib-eye and New York cut of the same quality grade from choice to prime and beyond. This is used, in some places, as a means of selling a less expensive cut from the same animal, for example Kobe beef.
The cut
This cut of steak is from the shoulder of a beef animal.[2] It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.
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.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flat irons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring Wagyū or Kobe beef.[3]
In the North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.[2]
References
- ^ Butchers' best-kept secret "It's tender but has some gristle."
- ^ a b "Beef Foodservice - Beef Chuck, Shoulder Clod, Top Blade Steak (Flat Iron)". Cattlemen's Beef Promotion And Research Board. Retrieved August 16, 2011.
- ^ "Flat Iron Steak - Wolf Pack Meats". University of Nevada, Reno. Retrieved August 16, 2011.