<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">J thanks for a great find! Excellent resource. I just wasted an hour just surfing the videos and 3-D pics. (Well maybe not "wasted!" Always good to be able to talk intelligently with my butcher!) Great info! </div></BLOCKQUOTE>
after surfing that site, I'm thinking I'll be able to talk intelligently with my doctor!
I found this site during my quest to find the elusive "flat iron." I know it hides out somewhere in the chuck and was hoping it might be in the two chuck rolls I'm taking delivery of tomorrow. I've yet to find anything conclusive, however finding this site during my search was enough reward.
the interesting thing was that I also found this"
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Why haven't we heard about this cut until now?: Well, as previously mentioned, this is an non-traditional cut. But, in 2002, the National Cattleman's Assc. used the Checkoff Program, (a very cool program itself) to commission a muscle profiling study. In this study between NCBA’s Center for Research and Technical Services in partnership with the University of Florida and the University of Nebraska where every major muscle of the animal was analyzed separately for flavor and tenderness. The reason behind commissioning this study was to find better, more efficient cuts from the Chuck and the Round for both retail and food service uses. The results were pretty surprising. One of the most surprising things the study found was that the Flat Iron is in fact, the second most tender cut of meat from the steer, after the tenderloin. This cut then became the center star in a new promotional push by the NCA entitled "Value Cuts". </div></BLOCKQUOTE>
it seems the flat iron may be a result of this very website.
more on flat irons
