Meat
Flat Iron
Flat iron is fabricated from the top blade in the chuck by removing a tough seam of connective tissue that once made the muscle hard to sell as steak. What remains is a well-marbled, evenly thick steak with flavour closer to chuck than to fillet, and tenderness that surprises people who only know pot roast from this primal. It is sometimes called oyster blade steak in Australia and New Zealand when cut differently. It is prized as a butcher’s value steak: more taste than fillet, more tenderness than most chuck, at a mid price. Grill or pan-sear like a strip; do not past medium. Slice across the grain. The original silverskin must be fully removed or the centre will chew like gristle.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.9 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 74.2 mg
- Sodium 56.5 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 58.8 g
- Energy 204 kcal
- Water 58.8 g
- Protein 20.8 g
- Fat 12.5 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.04 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 380 mg
- Major Minerals 379 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 74.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.04 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Flat Iron of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
University of Nebraska and industry partners popularised the flat-iron fabrication that unlocked top-blade steaks.
Retail and casual dining adopted flat iron as a standard “new” steak cut worldwide.