![]() The shoulder, with the shovel piece, is arguably one of those parts of the animal that does particularly much moving. There is a relatively simple reason for this, namely its location. With such a stunning flavour that the tender steak brings, the question arises as to why it has remained undiscovered for so long. ![]() It becomes buttery soft after hours of braising. However, if the meat is used for roasting or braising, the tendon might as well stay in. It usually has a tendon running through it, which is removed during this fine steak cut. The Flat Iron Steak is taken from the shovel or shield piece and thus lies directly under the shoulder blade. This means that even high heat does not affect the meat and it remains wonderfully tender and juicy. A special feature of the Flat Iron Steak is the combination of intensive aroma and a high but fine marbling. In Austria, the Flat Iron Steak is also called the classic Schulterscherzl. However, the newcomer cut is perfect for grilling and perfect short roasts. The Flat Iron Steak bears its name, as already suspected, because of its shape.
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