![]() However, flat iron steak generally has less fat marbling than these other cuts, which can make it a slightly leaner and healthier option. Some people also compare flat iron steak to ribeye steak or New York strip steak in terms of its tenderness and beefy flavor. Over time, the breed marbles naturally and abundantly, for extraordinarily rich layers of complex, buttery beef flavors.When purchasing this cut, the most common steak to compare it to would be flank steak or skirt steak based on the amount of fat and shape of the cut. Slow-feeding gives these cattle ample time to develop generous amounts of marbling, which elevates the eating experience of Black Angus beef. We carefully choose small family ranchers with a passion for raising high-quality cattle, and our partners fully understand what is required to achieve a memorable eating experience, such as traditional slow-feeding. ![]() We source our Black Angus cattle from the grain-rich areas of the Northern Plains, specifically Nebraska and Colorado – two states known for producing the richest Black Angus cattle available. To achieve the best eating experience, simply sear for 5-7 minutes per side until they reach an internal temperature of 130 degrees for medium rare.īlack Angus represents our highest-quality breed and grading. This cut is also easy to cook, and versatile. Derived from the Chuck (Shoulder), the Flat Iron Steak has a great combination of rich beefy flavor, and a tender bite. A butcher's best kept secret for years! Second in tenderness to the Tenderloin, the Flat Iron Steak is well-marbled, rich in flavor and juicy.
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