Flat Iron Steak (Sold Out)
. Not many people know the Flat Iron Steak, and those who do probably don’t realize that it is the second-most tender cut of beef.
. The reason the Flat Iron is not better known is because it has a large, flat, tough layer of connective tissue running right through the middle of it. So it was ignored as premium cut, and usually put into the ground beef.
. But then a team of researchers at the Universities of Nebraska and Florida conducted shear force tests on every muscle in cattle to create a ranking of tenderness. They were surprised to learn that the muscle on either side of this thick membrane was incredibly tender.
. The result is a family-sized steak that is similar in tenderness to the Tenderloin, yet has considerably more flavor. There are only 2 Flat Irons per animal. 20,000/kg
800 grams, 900 grams, 1 kg, 1.1 kg, 1.2 kg, 1.3 kg, 1.4 kg, 1.5 kg, 1.6 kg, 1.7 kg, 1.8 kg, 1.9 kg, 2 kg, 2.1 kg, 2.2 kg, 2.3 kg
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