The Flat Iron is the Shoulder Top Blade muscle. It is called the Flat Iron because its shape is broad on one end and narrow on the other. There is a connective tissue that runs horizontally through the length of the muscle when removed yields two Flat Iron Steaks cuts. This steak is delicious, tender, and well-marbled. The Flat Iron is ideal for grilling and high-heat applications.
Flat iron steak is the American name for the cut known as butlers’ steak in the UK and oyster blade steak in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it’s not cross-grain. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example Wagyu beef.
This cut of steak is from the shoulder of a beef animal. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a “top blade” roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds; it is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus. Especially popular are flat irons from Wagyu beef, as a way for chefs to offer more affordable and profitable dishes featuring Wagyu beef. To make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has, in recent years, been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed.
Alternative Name: Beef Shoulder, Top Blade Steak.
Suggested Preparation Grill and Slice
Beef Primal: Chuck
NAMP code: 1114D
Number of Pieces: 4
Average Yield/Piece: 1.25 lbs. *
* Assumption is an animal at 900 lbs. hanging weight.
