The truth is that this steak is lean, flavorful and is worth its own focus. Hunters often leave this cut of meat on a cross-rib roast, or grind it for burger or sausage. The tenderloin is dense muscle with little fat, but the flat-iron steak often has more marbling and texture. What most people dont know about the flat iron steak is that it is thought by many to be the most tender cut on an animal, next to the tenderloin. Remove the connective tissue, and you have two steaks ready for cooking. The muscle is easy to find and remove, sitting below the shoulder blade, bisected by a long line of connective tissue. This primal cut is wide, long and flat, hence the name: flat-iron steak. The British refer to it as the Butlers steak, it is an oyster or book steak in some regions and in others its simply known as top chuck. How to make Flat Iron Steak! (That Melts in your Mouth)ĭepending on where you live, the flat iron steak has many names.
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