The top blade, however, retains that leanness but doesn’t have much connective tissue to speak of, so it results in a very tender and flavorful steak.Īny steak that comes from the top blade muscle can be called a flat iron steak, but they’re not all butchered in the same way. ![]() To be more specific, it’s from the primal cut called the chuck, the muscle group called the shoulder clod, and the muscle called the top blade.īecause it’s the shoulder, the chuck gets a whole lot of work, so the resulting meat is generally quite lean and tough, with lots of connective tissue (which is why it’s such a popular cut for braising). The flat iron steak actually comes from the shoulder of the steer. They’ve also long been a staple of butcher shops and supermarket meat departments. ![]() Flat iron steaks are beginning to show up on more and more restaurant menus as a more affordable alternativeto expensive steaks like fillets and New York strips.
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