here's what I found... Flat iron steak From Wikipedia, the free encyclopedia Jump to: navigation, search This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (May 2009)Beef Cuts Beef cut:ChuckSteak type:Flat Iron Steak(also known as: 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.)Flat iron steak is the American name for the cut known as Butlers' steak in the UK and oyster blade steak in Australia and New Zealand. This cut of steak is from the shoulder of a beef animal[citation needed]. The steak encompasses the teres minor and infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. 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 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven or paddle bone, which is analogous to the shoulder blade in a human. The entire top blade usually yields 4 steaks, between 8 to 12oz. each. Flat iron steaks usually have a significant amount of marbling. 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 which is analogous to the teres major in a human. Raw Flat Iron steak 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 Wagyu or Kobe beef. To make it more marketable, the steak, which has the fascia separating the infraspinatus and teres minor within it, has, in recent years, been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed. In the North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak. The NAMP lists it as the second most tender cut, after the Tenderloin, and followed (in order) by the Top Sirloin Center-Cut, the Ribeye and Strip Steak Center-Cut, and finally Beef Shoulder, Arm. [edit] External links
I make an award winning (not major competitions of course, but award winning nonetheless) chili and flat-iron steaks is one of the meat I use to give it it's heartiness.
I love flat iron steak which is tender, flavorful beef steak cut from the shoulder area. If you can't find flat iron steak, try the spicy chipotle seasoning mixture with flank steak or another steak cut.
I love them and buy them, but I must confess, are they a marketing gimmick? I have eaten a lot of red meat in my 58 years (I am sure too much) and never heard of flat irons until very recently. Don't change the flavor, but have always been a little curious. hwr
