Why pay for expensive filet-mignon when you can enjoy an equally succulent, tender steak at a bargain basement price? Thanks to the folks at the University of Florida and University of Nebraska its now possible due to the creation of a new steak called the Flat Iron Steak.
This cut of meat comes from deep within the shoulder muscle of the cow. In the past, it was ground up to be used for hamburgers. The problem – a piece of connective tissue ran right through the middle of this cut of meat making it tough to chew.
The Cattlemen’s Beef Board in conjunction with the University of Florida and University of Nebraska, developed a new method for removing this tough connective tissue, leaving behind the tender flat iron steak. Flat iron steak is now considered to be the second most tender cut of beef.
Flat iron steak is a highly marbled, versatile piece of meat which can be cooked by a variety of methods. Not only does it taste delicious on its own, but it can also be used as the meat component for other dishes.
Next time you’re in the mood for a rich, succulent steak, don’t pay $20 per pound for filet-mignon, try flat iron steak at the relatively bargain price of $3-$5 per pound.