![]() ![]() "It's like filleting a catfish," Calkins explained. Removing the connective tissue involves literally going against the grain – cutting the muscle lengthwise, contrary to meat cutters' training. "If you remove the connective tissue, the rest of the muscle is exceptionally tender – one of the three most tender cuts." "It's easy to look at this and perceive that this meat isn't tender, but you'd be wrong," he said. A seam of connective tissue runs down the middle of it, making it appear tough. This muscle's looks can deceive even a trained meat-cutter's eye. The flat iron comes from the top shoulder of the chuck. ![]() In the largest study of its kind, the researchers evaluated more than 5,600 muscles for flavor and tenderness.ĥ,600 different muscles? That must have been one hell of a tasting! A 2002 article from the University of Nebraska talks about the butchering process. (Dwain) Johnson, who developed the steak in cooperation with the University of Nebraska and the cattlemen’s association, said their research was aimed at identifying undervalued portions of the beef carcass. ![]() A November 2007 article from the University of Florida News describes the flat iron evolution. I went looking for some information about the cut, and was surprised to learn that a flat iron steak was the product of the beef industry looking for untapped beef cuts. It comes vacuumed sealed, so I can pick one up at Kroger, threw it in the back of the fridge, and have a few weeks to let it sit until I pull it out on a whim. What could make it even better? Try cheap. So for the record, I have a great tasting tender steak. Although I have always cut the steak on the perpendicular, I began to wonder if the flat iron would stand up on it own, and it did. I have never been disappointed with the results. I have since grilled it a number of times. I grilled it hot and fast, sans marinade. I first tried a flat iron last summer, when I was looking for meat for fajitas. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |