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infraspinatus muscle, contained tender meat, but there was a large seam of tough connective tissue down the middle that had to be removed. Removing this tissue was seen to be too much effort for value for meat processors to bother with, as it wasn't felt that enough meat would be recovered to make it worth the while. Calkins and
Johnson found that, while cutting out the tissue did result in a thin cut of beef, it plumped up well when cooked. The NCBA started promoting flat iron steak in 2001 and in the early 2000s
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dividing the infraspinatus within it, has increasingly been cut as two flatter steaks, with the tough fascia removed. This method of breaking down the larger cut was creation of the flat iron steak as we know it today. As a whole cut of meat, the top blade usually weighs around two to three pounds;
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were given grants to help mitigate these issues. Calkins and
Johnson focused on the cheaper parts of beef, the chuck and the round, to see if a desirable steak could be produced from either of these. The research teams at both schools found that the top blade of the chuck, specifically the
676:'s Beef Checkoff program in 1998, as an effort to reduce waste and promote beef, which was selling at a 25-50% discount in 1996 as compared to 1993. Dwain Johnson at the
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or informally called a "patio steak". Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the
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of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the
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grocery store chain started carrying the cut in 2006. In 2012, sales of flat iron steak brought in approximately $ 80 million USD.
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This research led to the development of the flat iron steak, the petite tender, and the ranch cut from the shoulder clod
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it usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of
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muscles of beef, and one may see this displayed in some butcher shops and meat markets as a
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butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast
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top blade roast, shoulder top blade roast, top boneless chuck, petite steak,
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858:"Beef Foodservice - Beef Chuck, Shoulder Clod, Top Blade Steak (Flat Iron)"
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749:) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.
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837:"How Meat Science (And Marketing) Gave the World the Flat Iron Steak"
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https://www.omahasteaks.com/blog/what-is-flat-iron-steak/
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Steaks that are cross cut from this muscle are called
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860:. Cattlemen's Beef Promotion And Research Board
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672:The origin of flat iron steak began with the
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243:Prawn cocktail, steak and Black Forest gateau
682:Institute of Food and Agricultural Sciences
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725:, which lies directly below it and is the
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805:"The "invention" of the flat iron steak"
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745:. In the North American Meat Processor (
656:(Australia and New Zealand) is a cut of
907:"New Beef Products Research | UNL Beef"
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674:National Cattlemen's Beef Association
823:"History of The Flat Iron Steak Cut"
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803:Waters, Michael (July 17, 2020).
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909:. University of Nebraska–Lincoln
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774:Keohane, Dennis (May 11, 2018).
905:Chris R. Calkins (2009-12-01).
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686:University of Nebraska–Lincoln
1:
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664:, or shoulder of the animal.
776:"What is a Flat Iron Steak?"
693:put it on the menu, and the
660:cut with the grain from the
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684:and Chris Calkins at the
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278:Steak and kidney pudding
143:Bistecca alla fiorentina
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880:"The Unconsidered Cut"
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678:University of Florida
283:Steak and oyster pie
273:Steak and kidney pie
116:List of steak dishes
576:List of beef dishes
178:Chicken fried steak
168:Chateaubriand steak
63:Part of a series on
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843:. October 3, 2016.
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654:oyster blade steak
591:Restructured steak
263:Standing rib roast
19:
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39:Alternative names
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734:top blade steaks
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586:Meat on the bone
358:Hindquarter cuts
353:Forequarter cuts
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994:Shoulder tender
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756:Flat iron steak
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719:top blade roast
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642:Flat iron steak
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288:Steak au poivre
248:Salisbury steak
193:Delmonico steak
158:Carpetbag steak
133:Beef Wellington
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21:Flat iron steak
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646:butlers' steak
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570:Related topics
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899:External link
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715:infraspinatus
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650:feather steak
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328:Surf and turf
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318:Steak tartare
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208:Hamburg steak
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203:Finger steaks
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138:Bife a cavalo
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77:Main articles
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1197:Cuts of beef
1040:Filet mignon
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955:Cuts of beef
917:
911:. Retrieved
884:. Retrieved
874:
862:. Retrieved
840:
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817:
808:
784:
769:
731:
718:
709:is from the
705:This cut of
704:
671:
653:
649:
645:
641:
640:
508:Char grilled
394:
346:Cuts of beef
308:Steak frites
293:Steak burger
253:Sha cha beef
238:Italian beef
223:Pepper steak
213:London broil
16:Cut of steak
1052:Top sirloin
727:teres major
601:Steak sauce
596:Steak knife
487:Preparation
470:Top sirloin
333:Swiss steak
303:Steak Diane
173:Cheesesteak
163:Carne asada
148:Boiled beef
53:Chuck steak
1159:Short ribs
1108:Silverside
1035:Tenderloin
1018:Short loin
913:2024-02-15
864:August 16,
809:The Hustle
761:References
691:Applebee's
548:Salt-cured
465:Tenderloin
440:Silverside
233:Roast beef
103:Steakhouse
98:Pork steak
93:Fish steak
1001:Prime rib
984:Flat iron
528:Marinaded
498:Barbecued
395:Flat iron
228:Pot roast
88:Beefsteak
33:Beef Cuts
1191:Category
1098:Popeseye
1057:Baseball
743:marbling
711:shoulder
652:(UK) or
581:Doneness
258:Shawarma
1144:Brisket
1093:Picanha
1074:Tri-tip
1047:Sirloin
1011:Rib eye
701:The Cut
543:Roasted
538:Poached
533:Pickled
513:Chopped
503:Braised
475:Tri-tip
445:Sirloin
420:Rib eye
410:Popseye
323:Suadero
153:Bulgogi
1154:Hanger
1023:T-bone
974:7-bone
886:12 Dec
738:fascia
695:Kroger
668:Origin
648:(UK),
644:(US),
558:Smoked
553:Seared
460:T-bone
400:Hanger
380:Fillet
365:7-bone
198:Fajita
1176:Shank
1171:Flank
1164:Skirt
1149:Plate
1137:Lower
1083:Round
1028:Strip
989:Ranch
979:Blade
969:Chuck
962:Upper
707:steak
662:chuck
658:steak
523:Fried
518:Cured
455:Strip
450:Skirt
430:Round
415:Ranch
405:Plate
385:Flank
375:Chuck
370:Blade
123:Asado
83:Steak
69:Steak
1103:Rump
1088:Cube
1069:Flap
888:2019
882:. GQ
866:2011
747:NAMP
493:Aged
435:Rump
390:Flap
49:Type
1006:Rib
729:.
680:'s
425:Rib
1193::
916:.
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807:.
795:^
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811:.
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630:e
623:t
616:v
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