![]() Although the cut should really be too tough to grill, by slicing the meat against the grain you mechanically shorten the tough muscle fibers and tenderize every slice. The big difference is flat iron steak costs about 30% less than flank.Īlso like flank, flat iron steaks are cut with the grain revealing long, parallel, evenly spaced muscle fibers. ![]() The whole roast weighs about 2 1/2 pounds and is usually cut into 4 steaks that look a lot like mini flank steaks, which they are similar to in flavor and tenderness. The flat iron, aka top blade steak, patio steak, or butlers' steak in the UK, and oyster blade steak in Australia, comes from the center of the shoulder nestled just under the shoulder blade bone. Because it contains several large muscle groups which can be divided into a myriad of salable steaks, roasts, stewing cubes, and ground beef, it shouldn't be surprising when unheard-of chuck cuts pop up. ![]() The chuck, or shoulder, of a large steer or heifer can be huge (over 100 pounds). Yet new cuts of beef keep cropping up, especially from the super-flavorful, but often tough, chuck. As far as I know, the anatomy of steer hasn't changed much in the last few years (last time I checked, they still have four legs and a head).
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