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Post Info TOPIC: Flat Iron Steaks
RJ


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Flat Iron Steaks
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Has anyone visited the Beef Innovations Group Website and seen the video breaking down the shoulder clod into the value added cuts?

We bring in shoulder clods for all our grinding and sausage production, always just ground the whole darn thing. I watched the video last week and saw how easy it really is to pull the top blade and cut the flat iron steaks. I have become a big fan of the flat iron now because its a pretty darn good steak, and how plentiful they are for us now.

Kinda makes me sick when I think of all the top blades I ground the last 30+ years!

http://www.beefinnovationsgroup.com/ValueCuts/shoulderclod/



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I'm not a vegetarian, but have eaten many animals that were.
Saw Lady


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RE: Flat Iron Steaks
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RJ have you seen the video's listed on front page, meat cutting video's, click that, at the bottom of it is Bovine Mology and Muscle Profiling a great tool, takes a bit to understand how to use all of it, but it's a great tool, I love it



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RJ


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RE: Flat Iron Steaks
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I will have to check that out. A person could get lost in here for days there is so much information!!

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I'm not a vegetarian, but have eaten many animals that were.
sbbutcherboy


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RE: Flat Iron Steaks
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We call the Flat Iron steaks Bob Dodd steaks because he always wanted those things in are case. And there good too.

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Travis Taylor
masteryeti


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RE: Flat Iron Steaks
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Sweet site! I usually take the top blade off first then the tender and lifter. I use the center for stew meat, arm roasts and extra lean ground. I live flat-irons but they are way too labor intensive if they're in your ad and you're breaking them all off the clod and then trimming them out. Too time consuming.

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