HUNTINGMAN Posted October 8, 2009 Report Share Posted October 8, 2009 (edited) http://http://i265.photobucket.com/albums/ii230/heatherjbrown2/steak001.jpg[/img]http:// Here are a couple of pics of a black and bleu flat iron steak I fixed on the grill a few days ago.It gets its name from being a black angus steak sprinkled with fresh bleu cheese crumbles.I have no idea what part of a beef a flat iron steak comes from but I have found myself eating these more than ribeys or any other steak lately.There is something about the grain and the marbleing that make them perfect for grilling. Edited October 8, 2009 by HUNTINGMAN Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 8, 2009 Report Share Posted October 8, 2009 Please find out what cut that is. I wanna try that myself! Man I love bleu cheese. Heck why lie, I love about any food. Quote Link to comment Share on other sites More sharing options...
woolybear Posted October 9, 2009 Report Share Posted October 9, 2009 OK- where'd the other 2 go??? That looks delishious. Quote Link to comment Share on other sites More sharing options...
mike Posted October 11, 2009 Report Share Posted October 11, 2009 I am about 90% sure that it is a shoulder cut, my brother in law cuts meat and I am pretty sure thats what it is. I will ask him again. I have had some good ones but have also had some bad ones too, but heck you get that with loins too! lol Quote Link to comment Share on other sites More sharing options...
Snipe Posted October 11, 2009 Report Share Posted October 11, 2009 You would be correct Mike.. Its is a cut from the Chuck.. It is also known as Top Boneless Chuck Steak, Petite Steak, Lifter Steak, Triangle Steak, Book Steak, Chuck Clod Top Blade, Butler Steak, Shoulder Top Blade Steak.. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted October 12, 2009 Author Report Share Posted October 12, 2009 Wish I would have been turned on to these along time ago because I realy like eating them Quote Link to comment Share on other sites More sharing options...
redkneck Posted October 13, 2009 Report Share Posted October 13, 2009 You would be correct Mike.. Its is a cut from the Chuck.. It is also known as Top Boneless Chuck Steak, Petite Steak, Lifter Steak, Triangle Steak, Book Steak, Chuck Clod Top Blade, Butler Steak, Shoulder Top Blade Steak.. Now it don't sound as good. I thought someone had found a new cut of meat, kinda like when you see in the news somebody finds a new species of monkey or something....... :clown: Quote Link to comment Share on other sites More sharing options...
oldksnarc Posted October 13, 2009 Report Share Posted October 13, 2009 We get them at Dillon's here and they are good. They have them at Wal-Mart too but I like the ones from Dillon's better. I got tired of the rib-eyes and t-bones being real fatty - and expensive. These are marbled just right, inexpensive, and about the most tender steak I've had. Great for grilling. Quote Link to comment Share on other sites More sharing options...
Heavy Metal Posted October 19, 2009 Report Share Posted October 19, 2009 ....a new species of monkey or something....... :clown:oh thems goooooooood eatin' too!!!!! Quote Link to comment Share on other sites More sharing options...
RangerClay Posted October 20, 2009 Report Share Posted October 20, 2009 The pics are gone? Quote Link to comment Share on other sites More sharing options...
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