The chuck is located on the front shoulder of the steer. The flat iron steak is cut from the top blade, which is part of the chuck primal. Only the tenderloin has a softer texture, though it comes from a different primal. Though it’s not as well known as cuts such as sirloin and ribeye, the flat iron is considered the second-most tender steak on the cow. Ribeye may not be quite as tender, but it is more popular, pricier, and much more flavorful, with plenty of intramuscular fat. It’s tender enough to be cut with a butter knife, so it’s sometimes called butter steak. The flat iron steak comes from the chuck primal and is considered the second-most tender steak, after filet mignon. 5 The Bottom Line Flat Iron Steak vs Ribeye
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