What exactly is a flat iron steak? My butcher says it is the same...
- Thread starter orchid
- Start date
dawn_mo
Well-known member
I do not know which cut is used for chicken steak. Here is a link with a photo,
defination, and recipes. I have seen this cut before, and I think I remember Michael in Phoenix, saying he used this for stir-fry.
http://www.gourmetsleuth.com/flatironsteak.htm
http://www.gourmetsleuth.com/flatironsteak.htm
defination, and recipes. I have seen this cut before, and I think I remember Michael in Phoenix, saying he used this for stir-fry.
http://www.gourmetsleuth.com/flatironsteak.htm
http://www.gourmetsleuth.com/flatironsteak.htm
andreaindc
Well-known member
Definition of flat iron steak from Wikipedia
Flat iron steak
From Wikipedia, the free encyclopedia
The Flat iron steak is a relatively new cut of steak from the shoulder of a cow. The steak was discovered by researchers at the University of Nebraska and the University of Florida during the course of a study of undervalued cuts of beef. The major barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the earthy character of a sirloin or skirt steak.
You may see this cut of meat displayed in some butcher shops and meat markets whole as a "chuck tender" roast as some meat cutters call this cut a "chuck tender" in its' whole form. As a whole cut of meat it weighs usually around 2 to 3 lbs, is located in the larger portion of the chuck and can be removed from the larger chuck almost without a knife.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus.
Many recipes suggest marinating the flat iron steak before cooking.
Another way to use this cut is to remove the connective tissue strip, then butterfly sections similar to a filet mignon and wrap them in bacon. Although not in the same category texture or taste wise as a filet mignon (tenderloin) it is nonetheless appetizing, especially after marinating.
Rather precise instructions for how to cut this piece out from the shoulder can be found in Bruce Aidells' "The Complete Meat Cookbook" - pp. 134-35 ISBN 0395904927
Joe is right that chicken fried steak is an inexpensive cut of meat, often round, that is pounded flat and pan-fried.
Flat iron steak
From Wikipedia, the free encyclopedia
The Flat iron steak is a relatively new cut of steak from the shoulder of a cow. The steak was discovered by researchers at the University of Nebraska and the University of Florida during the course of a study of undervalued cuts of beef. The major barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the earthy character of a sirloin or skirt steak.
You may see this cut of meat displayed in some butcher shops and meat markets whole as a "chuck tender" roast as some meat cutters call this cut a "chuck tender" in its' whole form. As a whole cut of meat it weighs usually around 2 to 3 lbs, is located in the larger portion of the chuck and can be removed from the larger chuck almost without a knife.
Restaurants, particularly upscale, have recently begun serving flat iron steaks on their menus.
Many recipes suggest marinating the flat iron steak before cooking.
Another way to use this cut is to remove the connective tissue strip, then butterfly sections similar to a filet mignon and wrap them in bacon. Although not in the same category texture or taste wise as a filet mignon (tenderloin) it is nonetheless appetizing, especially after marinating.
Rather precise instructions for how to cut this piece out from the shoulder can be found in Bruce Aidells' "The Complete Meat Cookbook" - pp. 134-35 ISBN 0395904927
Joe is right that chicken fried steak is an inexpensive cut of meat, often round, that is pounded flat and pan-fried.
They don't call it chicken fried steak...just chicken steak and it looks...
just like the descriptions and pictures I have found on line. It is shaped like the old flat iron and has that "line" of tissue, or what ever it is, going down the middle. But from what I have read this "new" cut of meat is supposed to be very tender and the lady behind the counter selling the meat says it is tough. I've heard so much about this steak and wanted to try it but maybe I should just pass.
just like the descriptions and pictures I have found on line. It is shaped like the old flat iron and has that "line" of tissue, or what ever it is, going down the middle. But from what I have read this "new" cut of meat is supposed to be very tender and the lady behind the counter selling the meat says it is tough. I've heard so much about this steak and wanted to try it but maybe I should just pass.
I tried Flat iron in a pot roast at the recommendation of the butcher ...
at a supermarket. Made a very tender, flavorful pot roast. Cook's Illustrated magazine has featured it and recommends it for some of their stew-type dishes. I've never tried fixing it as a steak.
at a supermarket. Made a very tender, flavorful pot roast. Cook's Illustrated magazine has featured it and recommends it for some of their stew-type dishes. I've never tried fixing it as a steak.
This is one of those regional naming of meat things
Chicken steak may be a part of the chuck in some places. Flat iron steak is a more tender meat cut that is current and choice. What we call "chicken fried steak" is usually a piece of round that has been tenderized (cubed),and then is battered and fried and served with gravy.
Chicken steak may be a part of the chuck in some places. Flat iron steak is a more tender meat cut that is current and choice. What we call "chicken fried steak" is usually a piece of round that has been tenderized (cubed),and then is battered and fried and served with gravy.
music-city-missy
Well-known member
No, not really.....
I can't seem to find a decent butcher so I have spent a good bit of time learning all my own terminology as of late.
Typicall a chicken fried steak is usually a piece of round that has been run through a tenderizer or pounded.
My experience with the flat iron steak so far is that it's got good flavor but can be rather tough. I've tried it several times and places with different preparations (but all more of a quick pan fry or grill method, no moist heat or longer cooking periods like the roast someone mentioned) and still every one was tough. I think it would be best suited for something with a longer cooking period and maybe even a moist heat method such as braising or stewing.
I can't seem to find a decent butcher so I have spent a good bit of time learning all my own terminology as of late.
Typicall a chicken fried steak is usually a piece of round that has been run through a tenderizer or pounded.
My experience with the flat iron steak so far is that it's got good flavor but can be rather tough. I've tried it several times and places with different preparations (but all more of a quick pan fry or grill method, no moist heat or longer cooking periods like the roast someone mentioned) and still every one was tough. I think it would be best suited for something with a longer cooking period and maybe even a moist heat method such as braising or stewing.