Flat Iron Steak

Term	Definition
Flat Iron Steak	The American name for the cut known as butlers steak in the UK and oyster blade steak in Australia and New Zealand. The steak encompasses the bovine infraspinatus muscles, and is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). It is sometimes sold 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 two to three pounds. The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling.

Term

Definition

The American name for the cut known as butlers steak in the UK and oyster blade steak in Australia and New Zealand. The steak encompasses the bovine infraspinatus muscles, and is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). It is sometimes sold 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 two to three pounds. The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling.