![]() ![]() This cut of steak is from the shoulder of a beef animal.AMERICAN WAGYU FLAT IRON STEAKS The flat iron is a cut of steak that is sometimes neglected despite the fact that it is very soft and adaptable. Beef Steak with Curried Onion-Plum Sauce.This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. The entire top blade usually yields four steaks between eight and 12 ounces each.įlat iron steaks usually have a significant amount of marbling. As a whole cut of meat, it usually weighs around two to three pounds it is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. This cut of steak is from the shoulder of a beef animal. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef. It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it's not cross-grain. 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.
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