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Posted on 7/24/20 at 10:02 pm to diat150
quote:
That looks like it would be tough as shite
It’s actually not, though. Flat iron is an awesome cut. Problem is it’s though to find these days. Used to be a great tender, cheap cut about 10-15 years ago. Not so much anymore.
Posted on 7/25/20 at 12:01 am to diat150
quote:
That looks like it would be tough as shite
This is possibly the most ignorant response in quite sometime. The saying that you eat with your eyes, doesn't mean you chew with them.
The Flat Iron steak (infraspinatus to you science types) is the second most tender cut of beef behind the tenderloin (psoas major). Here's a copy of the Warner-Bratzler shear force values for different beef muscles for you to educate yourself on.
Posted on 7/25/20 at 8:24 am to diat150
Those places marinade the shut out of it with a lot of lime, pineapple, acidity. Almost need one of those commercial marinade tumblers.
Posted on 7/25/20 at 9:07 am to diat150
quote:
That looks like it would be tough as shite
WTF? Tender an juicy! What about that picture makes it look "tough as shite"?
Posted on 7/25/20 at 12:17 pm to TunaTrip
I prefer outside skirt steak.
Posted on 7/25/20 at 1:08 pm to BigDropper
That is a cool chart, but is there one for us un-educated folks that lists the actual cut instead of it's scientific name?
Posted on 7/25/20 at 2:11 pm to tiggerfan02
probably? if you look hard enough. I was a butcher for a couple of years and taught myself some of the more common retail cut's scientific names. I can translate a few of the more popular retail cuts for you.
psoas - tenderloin (this includes the psoas major & minor as well as the iliacus
infraspinatus - flat iron
spinalis dorsi - rib cap
serratus ventralis - denver steak cut from here part of chuck
Tensor fascia latae - tri-tip
Rectus abdominus - flank
Longissimus dorsi - ribeye and strip steak
missing from the list
Diaphragm - skirt steak
A lot of these muscles originate in the chuck (shoulder clod) and terminate in the loin. I didn't bother with them because you will never see them as retail cuts.
There are also quite a few from the round (back leg). But I don't remember the exact locations and names so I left those alone.
psoas - tenderloin (this includes the psoas major & minor as well as the iliacus
infraspinatus - flat iron
spinalis dorsi - rib cap
serratus ventralis - denver steak cut from here part of chuck
Tensor fascia latae - tri-tip
Rectus abdominus - flank
Longissimus dorsi - ribeye and strip steak
missing from the list
Diaphragm - skirt steak
A lot of these muscles originate in the chuck (shoulder clod) and terminate in the loin. I didn't bother with them because you will never see them as retail cuts.
There are also quite a few from the round (back leg). But I don't remember the exact locations and names so I left those alone.
This post was edited on 7/25/20 at 2:12 pm
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