However, leaving the connective tissue in place will give the meat more flavor and texture.įor a detailed guide on how to cut a top blade roast into flat iron steaks, take a look at this video tutorial. Many experts consider this steak to be nearly as tender as the filet, and it’s a great choice for kabobs and stir-fries. If you choose to remove the band of gristle that runs through the middle of a top blade roast, you’ll end up with a flat iron steak. The cut is also quite affordable, which makes it easy to purchase in bulk for large gatherings. While some purists might scoff at this, the meat on either side of the strip is actually quite tender, with plenty of beef flavor. Flat Iron, below.īutchers obtain the steak by cutting across the top blade muscle, which leaves a row of connective tissue running through its center. The steak can be left whole or separated into flat iron steaks (see (Top Blade vs. The chuck is what’s known as a primal cut, which means it’s taken from a piece of meat that was initially separated from the animal during the butchering process. Sometimes called simply blade steak, this cut is taken from a muscle in the beef chuck portion of the cow.
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