Subscribe to my RSS feed or follow me on Twitter.
Frequent reader around these parts, Melanie, emailed me today about the availability of Flat Iron Steaks:
Ever since trying a flat iron steak at Lava Lounge, I have been a huge fan of this beef cut. … I guess these steaks are also known as “top blade” steak, a chuck steak, and butchers say that they are second only to filet mignon in tenderness. My question is this-do you know of any butcher shops, stores, etc. in Cleveland who carry these steaks regularly? I would love to switch to these instead of sirloin, and it would be unreal to serve these at a summer bbq. People would think that they are eating filets!
Melanie’s email reminded me of episode of America’s Test Kitchen where they cooked flat iron steaks and I faintly remembered them saying you won’t find them in grocery stores because they are generally sold under another name. Maybe that was the “top blade” she referred to in her email.
Interesting History
While doing some research on flat iron steaks I found out they were created as the result of a study sponsored by the Cattleman’s Beef Board to find other ways to cut major beef muscles to make them more valuable. They come from the chuck primal (I really have a thing for meat charts):
This piece of meat is found at the top of the primal, next to the heart. The meat scientists (I swear I’m not making this up) realized that this muscle had a very tough piece of connective tissue running through the middle of it, but if it was removed the two resulting steaks were incredibly tender. They actually have to filet the muscle like a fish.
To see this done in real time, watch this butcher prepare one from the whole muscle:
Seems like a lot of work. I haven’t seen that much cutting since an episode of Intervention. I think its pretty cool that Google has meat videos, but why did this guy tape himself doing that? Creepy.
Where to Get It
Does anyone know where Melanie can find this delicious cut of meat in the Cleveland area? And she’s lookin’ for raw meat here folks, so XO Prime isn’t what we’re after.
Tagged with: How to Cut a Flat Iron Steak • Meat Videos
Some other posts you might enjoy:
April 24th, 2008 at 4:47 am
Without looking I would assume anywhere at the West Side Market or K & K Meats on W. 140th.
April 24th, 2008 at 5:38 am
Whole Foods in University Heights regularly carries them.
April 24th, 2008 at 6:24 am
Here’s my local take on it. Try not to buy them all!
thecagefreetomato.blogspot.com/2007/10/fall-weather-fare.html
April 24th, 2008 at 7:03 am
Any butcher worth his salt will have them, or at least order it for you. I’ve seen them at Heinen’s quite a bit, too.
Like Alton Brown says: A butcher as a friend will be your best friend, indeed.
April 24th, 2008 at 2:27 pm
I looked for them at my local Giant Eagle today, not only did they not have any available, but the one person working the butcher’s counter didn’t even know what they were.
I’ll be looking elsewhere.
April 27th, 2008 at 11:06 am
Thank you all so much for your input and to Mark for the post! Made a few calls and checked a few places during the week and here’s what I found…*believe it or not, no meat stand at the West Side Market carries them! I was shocked. *I talked to the meat cutter at Heinens in Middleburg, and he stated that he loved the cut too, but since people were unfamiliar with it, they don’t always sell well. He says once people try them, they love them. He says that starting this Wednesday, the Heinen’s chain will have them on “in-store special” for $5.99/lb. and that some store should have them.*Lastly, a place called “Chef’s Choice Meats” in Berea (http://www.chefschoicemeats.net/) ALWAYS carries them, and so between there and whole Foods, this will be my best bet. Thank you again for your feedback, and good eats to you all!
April 28th, 2008 at 5:32 pm
Trader Joe’s
April 28th, 2008 at 5:34 pm
Trader Joe’s has them already marinated.
May 6th, 2008 at 4:42 am
Rego’s at Kamm’s Corners had them last week. They seem to be a regular item there now. I’d call ahead to make sure they have them to save some gas.
May 6th, 2008 at 7:11 pm
Reider’s Market on Rt 44 in Concord Township has them everyday, along with great Kobe strips and burgers, prime strips and an all around great meat selection. Not to mention the price is right!!
May 10th, 2008 at 11:55 am
Shaker Square Farmer’s market has them.
June 3rd, 2008 at 4:26 pm
Kroger has them. They are vacumned seald. It is my favorite cut.
December 18th, 2008 at 7:57 pm
The video is showing you how to trim a Top Blade roast, which will be much easier to find, and probably around $3 or $4 a lb., into Flat Iron steaks. The roast will already have been cleaned up to about the 3/4 mark in the video – all the exterior work – so all you do is split it and trim out the interior gristle. If you cut the other way (leaving the gristle in the center as a horizontal line) you get what are often marketed as Top Blade steaks.
As far as the video being “a lot of work”, well this is the kind of thing that indicates a really serious cook. Buying large cuts at, say Costco, and knowing how to break them down, grind your own meat from scraps, etc., etc. is a way to eat great and save $$.
Similarly, if you can’t bone out whole chickens you can’t make great chicken stock and it is hard to be a really great cook without a few quarts of that in the freezer!
March 21st, 2009 at 8:23 am
Great cuts for grilling and bias cut on a salad…cook them to medium rare or they’ll get a little tough..Here in Akron, both ACME on Market St, and GIANT EAGLE on Market St have them @ 6.99 / lb, and since most folks don’t know this cut, sometimes they get reduced as they sit.
September 21st, 2009 at 6:42 pm
Hey my daughter fell in love with the flat iron steak at T.G.I.F’s.Went looking for a diy version.Found a local butcher,showed him on his chart.He sold me a whole one for $2.69/lb.Did the filleting myself.What a deal!!6 steaks $10.03!Try it!R