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A friend of mine told me that one of the local grocery stores had some top blade roasts for a good price, about $3.99/lb; most would agree that’s a pretty good price on most any cut of beef these days. Having a little butcher knowledge, I know that the Flat Iron steak, which usually sells for upwards of $7.99/lb or more at Kroger, is cut from the top blade roast.... so I picked up a few and commenced to cutting. 
 

The roast will have some silver skin, fat, and sometimes a thick membrane like tissue on the outside. It’s got to go. Work your knife under it and remove. 
 

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This is what it should look like once the outside is cleaned up. Do this on both sides. 

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Next you’re going to want to locate the natural seam between the two flat iron steaks that are hiding in this larger piece of meat. Find that sinew/tendon and cut laterally. 
 

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It will start to look like this. 
 

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Remove that inedible mess and you should be left with two, nice, delectable flat iron steaks! 
 

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Trim them up square, if you like, and grill them bad boys over medium-high heat! I like to sear them on the KJ Reversible Cast Iron Griddle Plate to medium. 
 

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This is a great slicing steak that you can enjoy with a traditional salt and pepper seasoning or go with a bold marinade and do fajitas, tacos, or whatever! If you’re a fan of tender, beefy, robust steaks, than this is the cut for you!

 

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I’m usually a ribeye fan but this has quickly become one of my favorite cuts of beef and it’s more than reasonably priced. This steak will wow even the most distinguished steak critics, in my opinion, I think you’d be hard pressed to find a better option for the money or effort. 

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6 hours ago, Mr Cue said:


seems like an appropriate time to change that, old friend...

 

But that would require going to the store. Currently our plans are to not leave the house (except for work) until at least May 1st. We're stocked up pretty well for the time being. 

 

Nice to see you posting again. 

 

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16 hours ago, ckreef said:

 

But that would require going to the store. Currently our plans are to not leave the house (except for work) until at least May 1st. We're stocked up pretty well for the time being. 

 

Nice to see you posting again. 

 


I understand that, I’d like to stay at home but someone has to keep the baked good flowing to the stores I suppose. Our refrigerator is on the downward slide so I’ve been trying to keep the level of perishables at a minimum, only way to do that is to freeze meat in our small deep freezer and buy produce when needed, so I find myself at the store more often than I’d like. 
As for posting, I don’t visit the site as much as I used to but it’s always good to pop in and see some familiar faces. I’ve also recently discovered that iOS natively allows me to resize my photos from my iPhone so I can post on here directly from it, that was an issue for me a while back but now it’s not so I will post more often. 

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On 4/8/2020 at 9:51 PM, Mr Cue said:

the Flat Iron steak, , is cut from the top blade roast.... so pick up a few and commence to cutting. 
 

 

Oh my god Cue, thank you so much for that tidbit of info. I will totally be on the look out whenever I'm at the grocery store or Sam's. That is an invaluable piece of info.

 

You are the man for sharing that!

 

Happy Easter

 

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8 hours ago, Team402 said:

Oh my god Cue, thank you so much for that tidbit of info. I will totally be on the look out whenever I'm at the grocery store or Sam's. That is an invaluable piece of info.

 

You are the man for sharing that!

 

Happy Easter

 


Always glad to pass on good info! Hope you had a nice Easter Sunday as well. 

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