#1. It’s a College-Educated Cut.
For many years, the shoulder area of the animal was considered virtually unusable until a joint initiative between researchers at the University of Nebraska and the University of Florida devised an innovative way to trim the connective tissue and sinew. With that, a new cut was born: the tender, delicious Flat Iron.
#2. It Goes Head-to-Head With the Most Popular Cuts.
Second in tenderness only to the tenderloin steak, the Flat Iron is well-marbled, richly flavored and juicy1. Careful carving by skilled butchers gives the cut a fork-tender texture akin to a filet mignon.
#3. How Should a Flat Iron Steak Be Cooked? However You Want It.
Of course, simply grilling Flat Iron steaks is going to make for a delicious meal. But why stop there? You could just as well sous vide a Flat Iron steak, broil it in the oven, pan-sear it in a skillet. It’s the kind of cut that says you can go wild! The cut’s uniform thickness provides an even cook-through, though for the best flavor we suggest no more than medium doneness.
#4. Waste Not, Want Not.
The way that the cut is fabricated before ever landing in the kitchen results in a zero-trim product with 100% yield. That’s right, it all ends up on the plate.
#5. The Master of Every Menu.
This isn’t just a center of the plate cut, either — it can easily wind up on all sides of the menu, too. Flat Iron steak fajitas, kebabs and sandwiches… you get the idea. This cut’s versatility is second to none, presenting an excellent opportunity to cross-utilize on your menus.