Talk:Flat iron steak

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Chuck tender

chuck tender - this is a completly different muscle, more commonly known as the Mock Tender. It is commonly butterflied, but a flatiron is not. The true name of the muscle that the Flatiron is cut from is called the Top Blade. Also, this is not an entirly new steak, the French have used it for ages, calling it paleron The value cuts program, instituted by the NCA, based on the reasearch carried out at the two schools mentioned have mearly popularized this cut in the US. — Preceding unsigned comment added by 12.207.80.248 (talk • contribs) 02:18, 27 July 2006 (UTC)[reply]

This states a Paleron is the same as a flat iron steak: https://www.tasteatlas.com/paleron, but this site states that a flat iron steak is a split paleron, and this one states that the grain is different: https://sanagansmeatlocker.com/blogs/all/any-paleron-is-a-pal-of-mine. Tengu99 (talk) 20:51, 24 October 2024 (UTC)[reply]

University of Florida

The links to every single University of Florida department are burdensome and irrelevant, and should be removed. It is appropriate to note that the Flat Iron steak was developed in part by Univ of Florida researchers. It is non-sense to include links to the department of denistry, the library, the campus radio station, etc. This is an article about a steak. 67.107.106.27 (talk) 14:37, 13 August 2008 (UTC)[reply]

Not tender

The claim that this steak is not tender is based on opinion, not fact. Beef tenderness is a scientifically varifiable standard based on the shear force machine. See: http://www.ars.usda.gov/SP2UserFiles/Place/54380530/protocols/ShearForceProcedures.pdf I believe someone needs to find the USDA ranking of tenderness and utalize this. This article is, in my opinion, appauling in its amount of opinion and lack of fact. The French cut was from the same blade, but is not the same cut, this can be verified. Someone needs to take the time to do this. The opinions needs to be left out. -Matt- — Preceding unsigned comment added by 98.223.157.94 (talk) 01:06, 2 July 2012 (UTC)[reply]

Flat iron steak must be marinated before cooking to achieve tenderness or alternatively hung for at least two week. All the recipes I have seen for flat iron steak call for marinade. The claim that a flat iron steak is "the second most tender cut of beef, after the tenderloin" is wildly at odds with the facts, and I have deleted same. Likewise, the claim that "Removing the connective tissue...leads to a steak that is often described as having...the tenderness of a rib eye or strip steak." Since connective tissue permeates the cut, removal is not feasable. Instead, as with other non-tender cuts, such as brisket, the connective tissue must be broken down, in the case of flat iron, by marinade. It is then cooked as London broil. Perhaps tenderizing is unnecessary with Wagyu, but it's certainly necessary with normal grades, including prime. J M Rice (talk) 15:42, 21 August 2008 (UTC)[reply]

I don't know where you get your flat iron steak. The ones I buy (CAB) in Cryovac at the local supermarket have no connective tissue. I have found them far tenderer than loin or rib steaks of the same grade and have an excellent beefy flavor. Marination is useless in tenderizing meat, as any cook could tell you. Barnaby the Scrivener (talk) 17:56, 25 August 2009 (UTC)[reply]

In the NAMP (North American Meat Processor) meat buyers guide it is item #1114D Beef Shoulder, Top Blade Steak. The NAMP lists it as the second most tender cut, after the Tenderloin, and followed (in order) by the Top Sirloin Center-Cut, the Ribeye & Strip Steak Center-Cut, and finally Beef Shouler, Arm. I don't really agree that it is more tender than a Ribeye, which I generally find is more tender than a Strip Steak. But keep in mind that the extra fat marbling in the Ribeye makes it seem more tender than a Strip Steak, which is the same muscle. {user Chfryw8, 11/11/09)

The steak sometimes includes areas that are not tender and they need to be cut off.

By no means is this a traditional cut of meat for use as a steak 72.174.44.56 (talk) 09:20, 19 March 2012 (UTC)[reply]

Beef Clod is NOT Flat Iron

There is a tag suggesting that beef clod be merged here, but that cut is across the connective tissue, more like top blade steak than flat iron. I'm going to move the suggested merge there. --Kaz (talk) 14:19, 19 March 2012 (UTC)[reply]

Inappropriate external links

I removed the following external links because they are inappropriate. They could be used as sources perhaps:

"Researchers say new steak's a hit with consumers".
"Agricultural Research Division - 116th Annual Report" (pdf). University of Nebraska-Lincoln. p. 6.

Joja lozzo 19:20, 20 January 2014 (UTC)[reply]

The Cut Section Review Needed

Can someone review The Cut section? It's good info, but refers mainly to top blade steak, from which the flat iron cut is derived. It may be fine as-is, but I feel it could be worked into the article better, I'm just not sure about the best way to go about dong so.Tengu99 (talk) 16:29, 17 June 2023 (UTC)[reply]