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.Read more Flat Iron Steak - History, Recipes