Diva Q
Executive Chef
called my butcher today and they are going to bring some of these in for me.
I am looking forward to trying them.
I am looking forward to trying them.
Flat Iron steak
- Thread starter Puff1
- Start date
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Bobberqer
Sous Chef
buy the whole Sholder Clod and trim it down yourself, and it's under $2:00 a pound .... When the butcherer cuts it down to Flat Iron Steaks, that is when it goes up to $4.99 a pound
You take it down to 3 pieces
You can get Top Blade, which you can trim down to Flat iron on the one side
The Shoulder Tender, on the other side of the top which you trim down to Petite Tenders
and the big ole fat piece thats left you can make Ranch steaks, or grind up for chili or kabob thingys
http://www.beefinnovationsgroup.com/CMD ... VC3-aa.pdf
very economical way of eating beef if you order the whole Sholder clod
you need to know that there is a lot of silver skin that really needs to be taken off, as it binds up when you are cooking it and will make the thing look like Quasimodo, and you cant really chew the stuff either
If you want to, you can just take off the Top Blade, then cube the rest for Chili, or grind it up for burger meat...
You take it down to 3 pieces
You can get Top Blade, which you can trim down to Flat iron on the one side
The Shoulder Tender, on the other side of the top which you trim down to Petite Tenders
and the big ole fat piece thats left you can make Ranch steaks, or grind up for chili or kabob thingys
http://www.beefinnovationsgroup.com/CMD ... VC3-aa.pdf
very economical way of eating beef if you order the whole Sholder clod
you need to know that there is a lot of silver skin that really needs to be taken off, as it binds up when you are cooking it and will make the thing look like Quasimodo, and you cant really chew the stuff either
If you want to, you can just take off the Top Blade, then cube the rest for Chili, or grind it up for burger meat...
Rag1
Executive Chef
Bobberqer said:
What kind of weight are we talking about. Barb has to be able to get it in the truck and from there to the kitchen?
BchrisL
Senior Cook
Looks really good. I learn something new every day! 
Cliff H.
Master Chef
If I get a hold of a sholder clod, it is going low and slow. Flat iron and all
Bobberqer
Sous Chef
Rag said:
lol since a whole one weights in anywhere from16-17-22-23 lbs, you might wanna get off yer old arse and help her at least carry it from the truck to the kitchenJust make sure you're speaking the same language as them Amish butchers you got out there in PA..... I ordered a "whole shoulder clod" last year for a catering, and the butcher sent us ones that weighed between 60 and 70 pounds, came with the whole shoulder, down to the hoof
shock: pretty funny now, but when we got the whole quarter, we were not happy campers.. took I think 36 hours to smoke the whole thing, even after we had to wack the hoofs off it to fit it in the smoker. Moral of the story, when talking to a wholesaler, make sure you're talking the same language..
Rag1
Executive Chef
That sounds doable for her. I remember you with that 1/4 cow....last year in AZ or someplace like that???
wittdog
Master Chef
Besides...doen't people taste like porkRag said:Unity said:It's the muscle that occupies the hollow of the shoulder blade and attaches to (and rotates) the humerus, a key muscle in the rotator cuff. In us humans it looks like this:
--John
That just set off all kinds of alarms in my head!
Nick Prochilo
Chef Extraordinaire
wittdog said:Besides...doen't people taste like porkRag said:Unity said:It's the muscle that occupies the hollow of the shoulder blade and attaches to (and rotates) the humerus, a key muscle in the rotator cuff. In us humans it looks like this:
--John
That just set off all kinds of alarms in my head!
No, chicken!
Unity
Executive Chef
After all this talk about flat iron steaks, I've been watching for them at the supermarket, and last Friday Safeway had some little-bitty ones at $2.49/lb. I got a package of 7 that went a total of 2.31 lbs, or an average of about 5 1/4 oz each. Tonight I grilled 3 of them on the gasser to med-rare (no pics) and Jody and I split them between us. I didn't try to remove the connective tissue before grilling because the steaks are so little that I'd have been grilling beef fingers. I might rethink that decision next time, because it wasn't as easy to trace the tough stuff after it's cooked. (I just ate mine.) The meat is very tender and tasty. I'll buy it again, but next time I'll wait for bigger ones.
--John
--John
Griff
Master Chef
Ahhh John .... no pics = no cook. Sorry buddy.
Rag1
Executive Chef
Unity, you ate the gristle? Wow dude...that's power eating.
A better way is to buy the steak cut the other way.
Picture all those little steaks reassembled. That means the gristle layer is now; horizontal the length of a larger steak. The butch now slices off the top layer and bottom layer of meat. That gives you 2 sweet steaks. Thin, but tender and flavorful. Use care when cooking so as not to over do it.
Oh, throw away the gristle....you don't want anyone to see you eating that.
A better way is to buy the steak cut the other way.
Picture all those little steaks reassembled. That means the gristle layer is now; horizontal the length of a larger steak. The butch now slices off the top layer and bottom layer of meat. That gives you 2 sweet steaks. Thin, but tender and flavorful. Use care when cooking so as not to over do it.
Oh, throw away the gristle....you don't want anyone to see you eating that.
Unity
Executive Chef
It was no big deal, cut in small bits, and I didn't lose any of the good meat -- but I'd welcome gristle-free flat irons.Rag said:Unity, you ate the gristle? Wow dude...that's power eating.
A better way is to buy the steak cut the other way.
Picture all those little steaks reassembled. That means the gristle layer is now; horizontal the length of a larger steak. The butch now slices off the top layer and bottom layer of meat. That gives you 2 sweet steaks. Thin, but tender and flavorful. Use care when cooking so as not to over do it.
Oh, throw away the gristle....you don't want anyone to see you eating that.
I'll ask the meat guy if he ever cuts them that way next time I shop.
--John
Unity
Executive Chef
Here ya go, Meester Greef. :PGriff said:
--John
wittdog
Master Chef
I see nothingUnity said:Here ya go, Meester Greef. :PGriff said:
--John
Unity
Executive Chef
It was clean before I did the steaks.wittdog said:
--John
OP
OP
Puff1
Chef Extraordinaire
LOL! Great looking pieces of flat iron steak!
Unity
Executive Chef
Oh, you wanted a pic of the meat! 
Sorry, I didn't take any. But the used grill is evidence of the cook.
--John
(I know, Griff isn't going to buy it either.)
Sorry, I didn't take any. But the used grill is evidence of the cook. --John
(I know, Griff isn't going to buy it either.)
OP
OP
Puff1
Chef Extraordinaire
I was talking about the little pieces I see stuck to the grill.Unity said:Oh, you wanted a pic of the meat!
--John
(I know, Griff isn't going to buy it either.)
Nope..Griff won't buy it.
Griff
Master Chef
I ain't buying it.
