NOW you’re in for a treat … the Beef Top Blade or Flat Iron Steak.

 

Greetings Carnivores,

As promised last week, today I have another special selection for you … the much maligned and misunderstood, Top Blade Steak AKA the Flat Iron.

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Whole Top Blade Muscle. Note: the heavy “Silver Skin”

This little gem, as the name implies, comes from the blade section of the Beef carcass and is one of two muscles sitting under the Shoulder Blade bone. This bone is sometimes referred to as the “Paddle bone” (indigenous 1st nations people used this bone as a paddle), or the “Seven” bone (when cut across the width of the bone, it resembles the number 7). The other muscle is known as the Mock Tender only because it resembles the fillet, and that’s where the similarity ends.

More about this muscle in a future post but, for now let’s talk about the Flat Iron.

Here in North America, it’s known as the Flat Iron but, in other parts of the world it’s called things like “Butchers Steak” in the UK and, for my Aussie friends down unda, the “Oyster Blade Steak.”

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The transverse line running the length is chewy and needs to be removed. I like to do this BEFORE it’s cut into steaks

When the butcher removes the Top Blade muscle from the bone, he must do a number of things to “clean” it before it’s ready for the grill. You can do this yourself with a sharp knife but, a little skill is needed. There is a heavy “silver skin” or “Bone felt” on the side that’s next to the bone. This does NOT render well during cooking and needs to be removed.

The second REALLY important step, is the removal of the heavy tendon running the horizontal length of the muscle, separating it into two Flat Iron Steaks. I prefer to remove this BEFORE it gets cut into steaks (see photo above) but, I’ve seen it done both ways.

Once these steps are finished, you’re in for a treat.

Since this muscle comes from the shoulder it usually has a significant amount of marbling which as we already know, when cooked, contributes to the wonderful flavour of these little beauties.

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Beautifully marbled texture.

Fire up the grill, season to your taste and cook to a perfect medium rare.

Oh my … “Honey … guess what’s for dinner?”

I hope you’ll give these a try and let me know how you make out … I LOVE getting comments and questions so, keep ‘em coming. 🙂

Stay tuned and … please click “follow” at the top of the page (Carnivore Confidential). You’ll get an email notice every time I write something new.

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential

18 thoughts on “NOW you’re in for a treat … the Beef Top Blade or Flat Iron Steak.

      • It’s ok to be a little crazy … and YES, one of my best memories growing up was my Mom making Ox tail stew and soup … 🙂
        Glad to see you looking around my blog site … there’s LOTS of stuff here for you to see and maybe I’ll be able to demystify some things for you along the way 🙂
        Glad you’re here 🙂

      • Awww… My memories are oxtail too.. And turkey dinner at Christmas… I don’t know if you’ve heard of Jerk Seasoning,but the fridge used to smell marvellous three days before Christmas!! I have the recipe on my site. Just search sauces on my site.

        So are you a butcher or chef? I see you like to inform others of cuts of meat.. That’s helpful.. Many people only have a sanitised idea about food! I have received so many views and expressed shock, about me cooking,gizzards,hearts,kidney and liver from UK citizens.. The overseas visitors have looked at and most probably cooked those recipes over again. My “bestseller” if I were to earn money, would be Beef Heart and Guinness Pie!

      • Jerk is one of my favourites. No, I’m not a chef … but I am a crazy foodie. Been a butcher for over 35 years. This blog is the result of being asked a million questions over the years about meat. One day hopefully, this will be the content for a book. I’m glad you’re here 🙂

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