marmalade
04-17-2007, 11:39 PM
Lately I've noticed a new thing at the meat counter called a flat iron steak (http://www.gourmetsleuth.com/flatironsteak.htm).
Here are some exerpts from the link...
Developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States. You can thank the National Cattlemen’s Beef Association for funding research to make this tasty, tender economical steak available to us today.
"I am the scientist who led the project that characterized beef muscles and lad to the development of the flat iron steak. It was developed through a cooperative effort with a national meat processor and a local restaurant chain. The name is an old industry term that has proven to have a lot of charisma with consumers. We have been unable to trace the source of the name. In its current use, it refers to a particular piece of meat cut in a specific way. This new form in no way resembles "an old flat iron" in shape - or in taste. It's one of the two most tender muscles in the beef carcass and has a rich, succulent flavor that most consumers appreciate."I find the idea of scientists developing steak to be really funny. Hopefully he was well paid.
So, have any of you cooked up one of these?
Here are some exerpts from the link...
Developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States. You can thank the National Cattlemen’s Beef Association for funding research to make this tasty, tender economical steak available to us today.
"I am the scientist who led the project that characterized beef muscles and lad to the development of the flat iron steak. It was developed through a cooperative effort with a national meat processor and a local restaurant chain. The name is an old industry term that has proven to have a lot of charisma with consumers. We have been unable to trace the source of the name. In its current use, it refers to a particular piece of meat cut in a specific way. This new form in no way resembles "an old flat iron" in shape - or in taste. It's one of the two most tender muscles in the beef carcass and has a rich, succulent flavor that most consumers appreciate."I find the idea of scientists developing steak to be really funny. Hopefully he was well paid.
So, have any of you cooked up one of these?