Beef cut: where it is, price, recipes
Flat iron / top blade
A single sinew runs down its middle. Braised, that sinew melts into gelatin; cut away from it, the two halves become flat iron steak, one of the most tender grilling cuts on the animal.
- Braised
- Stewed
- Grilled
$8/ lb
- In French
- Paleron
- US side
- Chuck
- Around the world
- Misuji (Japan)
- Where it sits
- Shoulder. Seven muscles share the shoulder, from braising chuck to slow-stewing clod.
- Tenderness
- 2/5
- Flavor
- 4/5
- Marbling
- 4/5
- Price
- $8 / lb ·
- Actual size
- ~30 cm
Compared with its neighbors
Compared with Shoulder clod, Flat iron / top blade is more marbled (4/5 vs 2/5) and costs $1 a pound more.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Flat iron / top blade | 2/5 | 4/5 | 4/5 | $8 / lb | Braised, Stewed, Grilled |
| Shoulder clod | 2/5 | 4/5 | 2/5 | $7 / lb | Stewed, Pan-seared |
Recipes that name the Flat iron / top blade
Traditional Chicago Italian beef with beef chuck
Traditional American pot roast
Traditional Steak and Kidney Pie
Instant Pot beef barbacoa tacos
Carrot juice curry
Fried stuffed olive all'ascolana
Miznon-style braised beef pita
Empanadas tucumanas (with hand-cut beef)
Giouvetsi (Oven-Braised Beef with Orzo)
Sate Padang (Sumatran beef satay with spicy sauce)
Soto Betawi (Jakarta coconut beef soup)
Quesabirria (braised beef and cheese tacos with dipping broth)