On 9/7/2013 9:47 PM, sf wrote:
> On Fri, 06 Sep 2013 11:29:08 -0600, casa contenta > wrote:
>
>> The Flat Iron Steak (also know as a Top Blade Steak), now appearing in
>> grocery stores and on restaurant menus was developed by teams at the
>> University of Nebraska and the University of Florida. The problem
>> presented to these researchers was what to do with a waste cut of beef
>> from the shoulder of the cow. Though a flavorful and relatively tender
>> cut of meat, the top blade roast has a serious flaw in the middle of it;
>> an impossibly tough piece of connective tissue running through the middle.
>> So, after developing a method for cutting and presenting this steak,
>> these friendly scientists have offered to us an amazing cut of beef.
>> More than that, they have developed a nearly perfect steak for the
>> grill. The Flat Iron (supposedly named because it looks like an old
>> fashioned metal flat iron) is uniform in thickness and rectangular in
>> shape. The only variation is the cut into the middle of the steak where
>> the connective tissues have been removed.
>
> I've tried that one. Not a fan of Flat Iron (or tri-tip). I do,
> however, totally like Hanger steak.
>

How can you not be in love with either on, they're so perfectly moist
and easily grilled.