steaks - flat iron
- What I do, when I get the urge to eat something that doesn't look like it could be used as a prop in a horror film, is cut a few thin slices off the front or narrow part of the flat iron. The flat iron is probably the most underrated cut of beef on the planet. It is tender and well marbled, meaning that it is juicy and flavorful. When cut into steak it is called top blade steak. In most meat markets, the flat iron is cut into boneless country style ribs. The top blade steaks do not sell well. It's probably because they are not a very attractive steak. It has what appears to be a thick seam of gristle going right down the center of it. It is actually a gelatin type substance that melts away when you cook it, which may not sound that great, and is, I suppose, another reason the steak does not sell well.