Today I decided to try flat iron steak for the first time. I hear its becoming popular and is very tender. i doubt anyone in my area knows what it is yet but I am hoping it will catch on. I am not sure I did it right but this is how I did it. I cut off the top blade from the shoulder cliod. I cut it in half first so its not so long then I peeled the meat off both sides of fatty seam in the middle. I ended up with 4 steaks I put each one in a 17s tray and put them out at 3.99 which is the same price as the shoulder steaks. so I am wondering did I do it right? what are some of you charging for your flat iron steak? will it sell well in familiy packs? we use clods for our grinds so I end up with alot of top blades that I would rather get something else out of if i can. I already got plenty of boneless beef ribs, and petite steaks so now i am seeing if the flat iron will take off I am just hoping to get some better ideas on how to display it.
Flat iron steak is the American name for the cut known as Butlers' steak in the UK and oyster blade steak in Australia and New Zealand. This cut of steak is from the shoulder of a beef animal[citation needed]. The steak encompasses the teres minor and infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven or paddle bone, which is analogous to the shoulder blade in a human. The entire top blade usually yields 4 steaks, between 8 to 12oz. each. Flat iron steaks usually have a significant amount of marbling. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender which lies directly below it and which is analogous to the teres major in a human.
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
Today I decided to try flat iron steak for the first time. I hear its becoming popular and is very tender. i doubt anyone in my area knows what it is yet but I am hoping it will catch on. I am not sure I did it right but this is how I did it. I cut off the top blade from the shoulder cliod. I cut it in half first so its not so long then I peeled the meat off both sides of fatty seam in the middle. I ended up with 4 steaks I put each one in a 17s tray and put them out at 3.99 which is the same price as the shoulder steaks. so I am wondering did I do it right? what are some of you charging for your flat iron steak? will it sell well in familiy packs? we use clods for our grinds so I end up with alot of top blades that I would rather get something else out of if i can. I already got plenty of boneless beef ribs, and petite steaks so now i am seeing if the flat iron will take off I am just hoping to get some better ideas on how to display it.
Yah I take all the silver off top and bottom first as it's easier when it's whole. then do as you said. They really haven't caught on all that well here I think maybe cause you can't really cut them very thick.
They're big where I'm at in the grilling months. They are a major pain in the butt labor and waste wise. They are terrifically tender and super flavorful. My only complaint is the waste and labor. If you run them on ad, make sure you either have plenty of cutters on hand or recieve them all ready trimmed. If you're charging $3.99 for shoulder steaks then you should be charging 5-6.99 for the flat irons. This will cover your labor and waste cost.
you might be doing something different cause i thought it was pretty easy and we use aalot of clods every day just for grinding we don't grind tubes here so i always have lots of top blades i can cut if i don't want to grind them. but anyways i put 4 our on saturday and haven't sold a single one. disappointing. its just a new thing in this area that has to catch on...noone knows what it is yet. i ll try it again this weekend
oh are you getting yours from top blades off the clod"? where is the waste? all i had to take off was the chunk of fat on the bottom then the skin thing on the top i would do that anyway...didn't seem like any real waste to me.
I sold a few of them so far. I fixed one the other day and it was pretty good. I marinated it over night in a Southern Whiskey marinade and then baked it in our big oven at 350 for 2 1/2 hrs. Turned out pretty tender with a good taste.
I was thinking about this discussion today as I was cutting more of these In the last few days we've sold over 100 of the beauties Guess someone posted a recipe somewhere
__________________
Joe Parajecki
Operations Manager/ Partner
Kettle Range Meat Company, Milwaukee WI
Member Meat Cutter Hall of Fame and The Butcher's Guild
hey mimeatguy where in MI are you? i am in lapeer.
no kidding. I've been there. A friend of mine moved there from Warren. He's a good auto mechanic if ya ever need one let me know, he works pretty reasonable. I work in Spring Arbor which is near Jackson.
never had troyers or wolverine. i get sherwood and erla's..lately sherwood has been goofing alot..sending use short loins when we asked for strips,,or sending bone in ribeyes for boneless.
That is really annoying when they do that $#%@! They don't do it that often where I work now but when I worked in Ann Arbor they used to do it all the time. That is one big company. I thought they were local to Det. area but they have warehouses all over the place. Troyer's is another good supplier to have. lots of quality products and good freshness. They are out of Indiana and I think they go up quite far north. Another good thing about Troyer's is they have a lot of supplies and spices also.
Are you taking the middle seam out? Or are you selling top blade steak as flat iron. The outside bone scrape and silver skin is no problem. It's taking our that middle seam that kills the labor margin, unless you're at a cutting at 35 degrees. I've tested hundreds.
yes i am taking out the middle seam...i just lay it flat and slide my knife through the middle above the seam and just slowly peel it back...only takes a minute or less for me...then when that side is off i flip it over and o it again for the other side. i didn't think it was very time consuming....they haven't picked up those..one weekend i sold them all but usually they just sit there til i pull them.
yes i am taking out the middle seam...i just lay it flat and slide my knife through the middle above the seam and just slowly peel it back...only takes a minute or less for me...then when that side is off i flip it over and o it again for the other side. i didn't think it was very time consuming....they haven't picked up those..one weekend i sold them all but usually they just sit there til i pull them.
We sell tons of those. Middle chingadera removed. They do take a lot of time when you have to cut a bunch. I don't like how they create so much trim.
That middle chingadera is one of the most delicious parts of the steer. A real shame to remove it.
i think because i only do 4 to 6 at a time it doesn't seem so hard and I think its not picking up because noone around here knows what it is. i think if just a couple people who try it word would get around....maybe i ll keep samples.
