Cutting of the flat iron

Bridget Wasser

Years ago, in the 199os, the Beef Checkoff invested in research that would pay dividends for years to come. The muscle profiling research set out to identify muscles in the chuck and the round that, if separated from the less tender muscles, could increase the overall value of the carcass.

They worked with the industry to release cuts, such as the petite tender, flat iron and ranch steak. Today, those three cuts account for 107 million pounds of beef sold in retail outlets alone.

I’m so thankful they did, because the flat iron is easily the steak I purchase most often. All it needs is a little sea salt, cracked black pepper and a grill. Delish. Slice in thin strips and serve to hungry boys.

And if you live in western Kansas and the wind blows so hard it blows out the flame onn your grill, you can also heat up a well-seasoned cast iron skillet and fry it. Yes, I said “fry.” Cowboys will think this is a sin – or at least my cowboys did – until they ate it. Just toss in a couple of tablespoons of olive oil and get it really, really hot. I learned this little trick from The Pioneer Woman and skeptical though I was, it is just as good as on the grill.

Watch this quick video as Bridget Wasser, senior director of Meat Science Technology, shows us how the flat iron is cut from the chuck.


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