Funded by Georgia Producers through Beef CheckOff
The Beef Flat Iron
Steak was developed through intensive muscle profiling research
funded by the National Cattlemen’s Beef Association in order to
find cuts that can be better utilized to meet consumer’s needs.
The Flat Iron is a very reasonably priced steak, from 4.99 to
6.99/lb, and is very flavorful, well marbled and very tender.
In fact, it is the second most tender muscle in the beef
carcass. The Flat Iron, also known as a Flat Iron roast or
shoulder top blade steak, which is taken from the shoulder clod
just above the shoulder blade. The Flat Iron has two halves that
are separated by a thin section of tough gristle running
lengthwise through the meat. Be sure to not overcook this cut,
as it will quickly toughen.
