![]() ![]() The flat iron was developed by the National Cattlemen’s Beef Association’s Beef Innovations Group in an effort to offer “value-added cuts” to meet consumer needs, while simultaneously making good use of some of the often overlooked parts of beef.Ībattoirs cut along thick internal connective tissue of the beef shoulder to form flat iron steak. Increasingly, this cut is appearing in your supermarket meat case, typically in a vacuum-sealed package. The flat iron, or beef shoulder top blade steak, is relatively tender beef muscle, well marbled, and flavorful, yet lean. ![]() Unfortunately, many of us have been priced out of being able to enjoy the classic grilled steak dinner.īut there is an affordable alternative. Hot dogs and burgers are ubiquitous, and these days it seems it’s acceptable to cook virtually anything on the grill. This “new” cut of meat offers a tasty alternative to more well-known - and more expensive - grilling options. ![]()
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