![]() This flat iron recipe uses a trimmed steak, grilled on medium heat. Italian cuisine is known for its parmesan cheese and good quality steak. It’s because the cut is located in the chuck of the beef, and sadly, most cuts from the chuck have a bad reputation. If you’re wondering why this cut is cheaper than most retail steaks, the answer is simple. This piece of meat has an advantage that allows it to compete with other premium cuts at a much lower price. This steak is a thin cut, about one-inch-thick, and has no bones to get in the way of Since the steak is cut from the top muscle blade area, it also goes by the name of top blade steak. The Flat Iron Steak properties make it “as tasty and tender as more expensive steaks, yet affordable enough for the average family to enjoy on a regular basis, and it costs a lot less than a choice filet or strip steak,” Johnson says. ![]() This steak was developed from the Muscle Profiling Study by professor Dwain Johnson in 2002. It is the second most tender muscle in the beef carcass. It is excavated from the beef chuck subprimal. The Flat Iron Steak is the infraspinatus muscle. ![]()
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