I ordered a flatiron steak which I expected to look like flank steak… got these two thick pieces…
by Realistic-Fix-4961
26 Comments
rock4d
Seems to be flatiron.
DasKleineFerkel25
In the 80s we used to call them chicken steaks, in Florida at WinnDixie
Skin_Effect
Those are top blade steaks, not flat iron
Redbud12
They cut it the wrong direction. For a flat iron they are supposed to cut along each side of the gristle.
brandon_i
pretty sure that’s espadilla. don’t know the english translation but should be beef shoulder. that tendon down the middle is annoying but not horrible
Realistic-Fix-4961
Any suggestion for cooking? Should I slice across and just make stir fry or slice across and make 4 thinner pieces?
Puzzled_Show9134
Good one
Dusso423
Top blade.
MrPryce2
Top Blade steaks
voitlander
Flat iron steaks. I’m a butcher and cut some today.
dvlinblue
If I had to guess, I would say cut in half.
jtfjtf
It’s top blade, which is the same muscle as the flat iron, the infraspinatus, but it was cross cut. They still have the gristle in the middle.
FirmAthlete162
That’s my cut. What are y’all eating?😋
Soupbell1
That’s the cowgina.
Hot_Cabinet1680
Blade steak.
Grundle__Puncher
Butter steaks.
Snoo78959
Flat Irons
Guavadoodoo
Bottom is blade steak that butcher has neglected to flatiron. Did they still charge the premium flatiron price? Top piece is a flatiron. If you slice along both sides of the sinew, you’ll get two more flatirons.
Comment_Alternative
Low slow braise steaks
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Embarrassed_Use4466
A
jibaro1953
Blade steak
yulbrynnersmokes
Fell off the truck door to door steak, our loss is your gain
darthhue
In french it’s called paleron and it’s great low and slow.
26 Comments
Seems to be flatiron.
In the 80s we used to call them chicken steaks, in Florida at WinnDixie
Those are top blade steaks, not flat iron
They cut it the wrong direction. For a flat iron they are supposed to cut along each side of the gristle.
pretty sure that’s espadilla. don’t know the english translation but should be beef shoulder. that tendon down the middle is annoying but not horrible
Any suggestion for cooking? Should I slice across and just make stir fry or slice across and make 4 thinner pieces?
Good one
Top blade.
Top Blade steaks
Flat iron steaks. I’m a butcher and cut some today.
If I had to guess, I would say cut in half.
It’s top blade, which is the same muscle as the flat iron, the infraspinatus, but it was cross cut. They still have the gristle in the middle.
That’s my cut. What are y’all eating?😋
That’s the cowgina.
Blade steak.
Butter steaks.
Flat Irons
Bottom is blade steak that butcher has neglected to flatiron. Did they still charge the premium flatiron price? Top piece is a flatiron. If you slice along both sides of the sinew, you’ll get two more flatirons.
Low slow braise steaks
[removed]
A
Blade steak
Fell off the truck door to door steak, our loss is your gain
In french it’s called paleron and it’s great low and slow.
Oyster blade
Butcher’s cut. Oyster Blade.