Steak lovers know that the tenderness of a filet mignon is hard to beat but that it's size often leaves you wanting more.
A relatively new cut of steak, the flat iron steak, promises the tenderness of a filet mignon combined with the size of a sirloin, giving steak lovers the best of both worlds.
The flat iron steak is classified by USDA as the cut from the top of the shoulder blade and is the second-most tender piece of meat; only the tenderloin is more tender.
The flat iron steak was rediscovered by the University of Nebraska and University of Florida research departments who went looking for undervalued portions of a beef carcass. Before their discovery, the flat iron steak was known as the patio steak and used for ground beef and roasts only.
Mary Bartz, a spokesperson for the National Cattlemen’s Beef Association, commented "The flat iron is the crown jewel of the study’s discoveries to date."
The flat iron steak is so tender because of its position on the carcass, it lies on top of the shoulder blade meaning it doesn’t move and so won’t be tough. The cut offers the taste of the finer, more well-known steaks, but at a lower price.
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