Let's Talk BBQ

Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: Rummm on April 21, 2013, 09:00:52 AM

Title: Flat Iron Steaks, cutting your own
Post by: Rummm on April 21, 2013, 09:00:52 AM: If any one wants to cu their own Flat Iron Steaks, here is a short tutorial............

Here I have two pieces of Boneless Beef Chuck Top Blade Roasts. This muscle runs through the Beef Shoulder and and the Chuck. I'm going to cut down thru each one horizontally to remove the connective tissue. We'll end up with what is called "Flat Iron" Steaks. You'll notice that the face of these roasts resemble a flattened 'Ying Yang' sign.

(http://img.photobucket.com/albums/v299/askabutcher/AAB2012-2/flat1.jpg)

I'm going to make the first cut. Slip the knife over the connective tissue, keeping as close to it as you can. Once you get it started, hold the upper piece of meat with your hand and pull as you slide the knife down toward the end.

(http://img.photobucket.com/albums/v299/askabutcher/AAB2012-2/flat2.jpg)

Once you've removed the top piece, flip over and do the same thing. Discard the connective tissue, it's not worth doing anything with.

(http://img.photobucket.com/albums/v299/askabutcher/AAB2012-2/flat3.jpg)

There, two perfect little Flat Iron Steaks, approx 8 oz each. Cut in half, if you wish. You can remove the little pieces of gristle, but most of the smaller ones will cook away, or fall off during grilling.

(http://img.photobucket.com/albums/v299/askabutcher/AAB2012-2/flat4.jpg)

All done! Eight steaks total. These are GREAT on the grill. Hot and fast, don't over cook. Enjoy!!!!

(http://img.photobucket.com/albums/v299/askabutcher/AAB2012-2/flat5.jpg)
Title: Re: Re: All About Tri-Tip
Post by: Pappymn on April 21, 2013, 09:20:14 AM: Nice work Ruumm. Very cool.
Title: Re: Flat Iron Steaks, cutting your own
Post by: sliding_billy on April 21, 2013, 03:33:17 PM: I might be able to do that (I said might).
Title: Re: Flat Iron Steaks, cutting your own
Post by: drholly on April 21, 2013, 06:52:28 PM: I am learning so much in these tutorials. I know I can use them to not only cut my own but also understand what I am buying and make better choices.

Thank you!

David
Title: Re: Flat Iron Steaks, cutting your own
Post by: Rummm on May 03, 2013, 05:37:06 PM: I very rarely eat steaks OUT, but I didn't feel like cooking last night..... so went to the Longhorn :-X

Fresh marinated Flat Iron steak, perfectly grilled and served over a creamy bordelaise sauce. Topped with a cheese stuffed portabella mushroom. Fries were good, steak was cooked med-rare and good, decent mushroom and the vodka was cold :P

(http://img.photobucket.com/albums/v299/askabutcher/AAB2013-1/20130502_180754_zpsd08f8ebe.jpg)
Title: Re: Flat Iron Steaks, cutting your own
Post by: TMB on May 03, 2013, 07:02:24 PM: Rummm, I really enjoy your post. I learn a lot fronm post like these so keep them coming!!!
Title: Re: Flat Iron Steaks, cutting your own
Post by: muebe on May 03, 2013, 07:09:05 PM: I see the commercials for Longhorn but don't know of any out here. Their commercials sure make me hungry and that plate looks real good Rummm!
Title: Re: Flat Iron Steaks, cutting your own
Post by: deestafford on May 03, 2013, 07:35:05 PM: I like flat irons for fajitas. Is there much difference in a "precut" flatiron and the boneless beef chuck top blade roast? Dee
Title: Re: Flat Iron Steaks, cutting your own
Post by: Rummm on May 04, 2013, 05:17:05 AM: Quote from: deestafford on May 03, 2013, 07:35:05 PM
I like flat irons for fajitas. Is there much difference in a "precut" flatiron and the boneless beef chuck top blade roast? Dee

The pre-cut Flat Irons are minus the connective tissue.
Title: Re: Flat Iron Steaks, cutting your own
Post by: ACW3 on May 04, 2013, 08:18:06 AM: This may be worth a trip to Sam's to buy some Boneless Beef Chuck Top Blade Roasts, if they have any. I could cut and re-package the flat iron steaks for future use. Thanks, Rummm.

Art
Title: Re: Flat Iron Steaks, cutting your own
Post by: Pam Gould on May 04, 2013, 08:34:50 AM: I think I wanna be a butcher..am learning so much. Thanks Rummm. Pam .☆´¯`•.¸¸. ི♥ྀ
Title: Re: Flat Iron Steaks, cutting your own
Post by: Smokin Don on May 04, 2013, 09:46:05 AM: Good info Rumm, TFP, Don
Title: Re: Flat Iron Steaks, cutting your own
Post by: chris becker on May 05, 2013, 07:18:28 PM: nice job, I never new that was the cut of meat.
Title: Re: Flat Iron Steaks, cutting your own
Post by: Rummm on May 05, 2013, 07:34:56 PM: Quote from: chris becker on May 05, 2013, 07:18:28 PM
nice job, I never new that was the cut of meat.

One of the cows best kept secrets :D
Title: Re: Flat Iron Steaks, cutting your own
Post by: deestafford on May 05, 2013, 11:03:43 PM: Is there a difference in cost between the two? Dee
Title: Re: Flat Iron Steaks, cutting your own
Post by: Rummm on May 06, 2013, 04:25:25 AM: Quote from: deestafford on May 05, 2013, 11:03:43 PM
Is there a difference in cost between the two? Dee

If you are talking about the Top Blade Roasts and the Flat Iron Steak.....yes there is. Beef Chuck Top Blade Roasts run about $4.00 a pound vs. $7.00 pound for the Flat Iron Steak. However, those prices vary from region to region.
Title: Re: Flat Iron Steaks, cutting your own
Post by: deestafford on May 06, 2013, 01:35:50 PM: Thanks, That is good to know. Dee
Title: Re: Flat Iron Steaks, cutting your own
Post by: GusRobin on May 06, 2013, 03:00:31 PM: Thanks Rumm - really enjoy your informative posts -keep 'em coming.
Title: Flat Iron Steaks, cutting your own
Post by: Pappymn on May 06, 2013, 04:38:49 PM: How lucky are we to have a "virtual butcher" to learn from!
Title: Re: Flat Iron Steaks, cutting your own
Post by: Rummm on May 06, 2013, 04:40:13 PM: Quote from: Pappymn on May 06, 2013, 04:38:49 PM
How lucky are we to have a "virtual butcher" to learn from!

Add ancient and decrepit to that!! LOL :D