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Who knew that such a gem was going unnoticed in the chuck and often going into the grinder? With a new cutting technique, the Top Blade is transformed into a top performer—the Flat Iron Steak. A higher price point, more profit and happy customers can be expected from this tender, juicy and flavorful cut. Beat your competition to it and your customers will notice. They’ll thank you for giving them a mid-priced steak option that acts like a premium cut.
Learn more about this cut:
Features & Benefits
- Well-marbled for great flavor and tenderness and second only to the Tenderloin in tenderness
- Stays tender, even cooked to well done—never needs marinating
- Versatile as a grill steak, in fajitas, kabobs and stir fry
- Best when cooked to medium-rare or medium
- Nutritious
Nutrition Facts
4 oz. Raw and 3 oz. Cooked Nutrition Facts
Cooking Instructions
GRILLING
Grill, covered, over medium-ash-covered coals, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.If using a gas grill, you may need to heat an additional minute or two.
SKILLET COOKING
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook, uncovered 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice.
How to Source
Retailers
Shoulder Cuts: Flat Iron, Petite Tender and Ranch Steak
114 Beef Chuck Shoulder Clod
This item contains the shoulder center (thick end) and the top blade. Retailer must be able to manage the sales mix with the Ranch Steak and the Flat Iron Steak; therefore we recommend procuring the following subprimal:
114D Beef Chuck Shoulder (Clod) Top Blade
This item shall consist of the infraspinatus (top blade) muscle
PSO*: 1 Purchaser may request that this item be further trimmed by removing the external muscles, the external and internal connective tissue (shoulder tendon). The internal connective tissue or tendon is exposed by filleting the muscle lengthwise from end to end; repeat the filet method to complete the shoulder tendon separation. After the removal of the connective tissue (shoulder tendon) the item is referred to as a “Flat Iron.”
Steak Processors
Shoulder Cuts: Flat Iron, Petite Tender and Ranch Steak
114 Beef Chuck Shoulder Clod
This item contains the shoulder center (thick end) and the top blade muscle. The steak processor must be able manage the sales mix and the trimmings with the Ranch Steak and the Flat Iron Steak; therefore we recommend procuring the following subprimal:
114D Beef Chuck Shoulder (Clod) Top Blade†
This item shall consist of the infraspinatus (top blade) muscle
PSO: 1 Purchaser may request that this item be further trimmed by removing the external muscles, the external and internal connective tissue (shoulder tendon). The internal connective tissue or tendon is exposed by filleting the muscle lengthwise from end to end; repeat the filet method to complete the shoulder tendon separation. After the removal of the connective tissue (shoulder tendon) the item is referred to as a “Flat Iron.”
Food Service Operators
The purchaser should specify the portion weight and or thickness desired. Confirm supplier specifications upon ordering.
1114D Beef Shoulder, Top Blade Steak (IM)
This item is prepared from Item No. 114D. However, this item is generally prepared as PSO 1, See below.
PSO: 1 – This steak is prepared from Item No. 114D, PSO 1, which specifies that the shoulder tissue or tendon be removed and is commonly called a “Flat Iron Steak.”
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