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Flat iron steak


Developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States. You can thank the National Cattlemen’s Beef Association for funding research to make this tasty, tender economical steak available to us today. (Read More...) The beef cut is actually a top blade steak derived from the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue.
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More Terms From This Category

Beef
Beef roast Beef roast
Meat from a steer which has been oven roasted.
Beef tenderloin Beef tenderloin
A large cut of beef that comes from middle, back of the steer between the sirloin ...
Beef, cooked, diced Beef, cooked, diced
Meat from a steer which has been cooked then diced.
Beef, ground Beef, ground
Meat from a cow which has been ground and mixed with varying amounts of fat.
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Translated carne seca means "dried meat". 
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Family steak Family steak
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Flap steak Flap steak
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Grass fed beef Grass fed beef
Beef cattle which are allow to range-feed on grass rather than manufactured ...
 
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