a beef cut that spent decades as pot roast before butchers rebranded it into a steak.
means a boneless steak cut from the shoulder, prized for tenderness once a tough central sinew is removed.
from the cut lay ignored inside the chuck for most of butchery history because a seam of connective tissue made it seem worthless; in the early 2000s university of nebraska and university of florida meat scientists figured out how to slice around that sinew, and the resulting steak got its name from its resemblance to an old-fashioned flat pressing iron.
flat iron steakhouse nyc — manhattan restaurant built its identity around the cut
beef checkoff program — funded the 2002 research that made the cut viable
oyster blade australia — same cut sold under a different name down under