Great video ButcherD, we going to send you to Hollywood yet lol
While you doing the flat iron let me throw Kari underly in here she help develop that cut, here is a video of some chuck cuts she does.
Kari Underly is proving even meat cutters can be innovative. A third-generation butcher, Ms. Underly, 44, along with others, was recruited by the National Cattlemen's Beef Association to develop new ways to carve up a carcass to boost sales and profits. The result was the flatiron steak, introduced to the market in 2002. It resembles the conventional butler's steak with one significant difference: It doesn't have the undesirable length of connective tissue that relegated the butler's steak to the tables of butchers' families
Thats close to how i would do it too. If you cut those steaks with the seam in the middle on either side of the seam you would get what I called boneless beef country ribs.
