Just came across this hidden gem of steak. Just grill or pan sear med rare and slice against the grain. Extremely flavorful and fork tender:rofl:
Flat Irons are awesome, very tender think it's a shoulder, but i may be mistaken. Easily my 2nd favorite cut behind the filet.
It was developed by the U of Nebraska. Very affordable cut and has a great beef flavor. Not always easy to find. I love em.
Has anybody tried belgium blue beef? the Belgium Blue is a cow that has very little body fat. They look all swole like they hit the gym. Supposedly they have less fat and cholesterol than even chicken.
Not sure what they are...I'll google them to find out. Some places have what they call seven steaks. They're the shoulder (Chuck) and the scapula bone forms a seven. They're popular on the northshore among the Creole community.
