Beef Flat Iron

Despite its name, which refers to an old-fashioned flat iron without a handle, the flat iron steak is surprisingly soft because of its well-marbled quality and position within the shoulder clod. However, a thick layer of durable silver skin runs through the middle, dividing the muscle in two. This connective structure makes the entire cut unsuitable for slow cooking techniques such as braising or roasting. Butchers deftly remove this membrane, revealing the flat iron as a delectable and economical steak choice.