These steaks come from the rear part of the abdomen, towards the hind legs. It only becomes a flat iron steak once the connective tissue is removed.įlank steaks come from the flank primal located in the abdominal area of the cow. If left in place, the gristle can make it a less-than-appealing cut called a top blade steak. This is because the steak has a line of that connective tissue running through it. To get these steaks, the butcher must cut along the connective tissue inside the meat. What parts of the cow provide these two cuts?įlat iron steaks are cut from the chuck primal, which means that they are from the shoulder section of the cow. The flavor may result from the fact that it comes from a part of the cow that gets significant blood flow. It has a lot of flavor despite the fact that it is a relatively lean cut. Flank steak is known more for its strong beefy flavor than for its tenderness. How do flat iron and flank steaks differ in flavor?įlat iron steaks have good marbling along with their distinctive tenderness and have a rich flavor because of their fat content. Let’s take a closer look at what makes them special in another BBQ Showdown. These two steaks are similar in some ways, but also have some important differences. It is a good idea to marinate them to make them more tender. They must be sliced against the grain to make it possible to chew them however, they are more flavorful than most other steaks. Flank steaks are also known as London broil and are tougher.
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