The Flatiron Steak - Butchery

[Huntrgathr]

I've been meaning to put this thread up for awhile. Unless you worked in the meat biz you probably haven't heard of the flat iron steak but this is the best eating steak on the animal IMO. Believe it or not, it's in the front shoulder. I used to grind , stew, or make jerky from the front shoulder but since I started eating the flatiron as a steak a few years back it seems like a waste to grind it. So here it is : Follow as close as possible to the shoulder blade and take this muscle off in one piece...

(The first pic is a deer quarter but all the others are of an elk flatiron)

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[Huntrgathr]

There is a wide, flat piece of silver skin that seperates this piece into two, nearly equal halves. You're going to use a similar technique to filleting a fish but the silver skin runs at a bit of an angle in between the two halves and has a few ripples in it. It is fairly easy to cut through the silver skin and mess up the steaks so take your time. I have better luck with a boning knife or stiff filet knife that IS NOT razor sharp. Being able to feel the silver skin and slide along it helps...

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Hopefully you got this :

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Flip it over, silver down and do the same thing. This one's easier.

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[Huntrgathr]

Then there's a little additional trimming. Portion it and you're done ! It's known as the second most tender cut on the animal but has more flavor than either the tenderloin or the backstraps and a unique texture. Don't cook it last medium for best results and don't use a smoking hot pan like you might with a beef steak. The best way i e found to pan fry an elk steak is with hot bear fat but canola finished with butter works great too. Come back and post if you try it this year.

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[snake]

That's a great looking steak. I always keep the flatiron off of my deer. I used to do the same thing as you and grind them up, but now I make as many steaks off of every animal that I possibly can.

[redtop]

You are right, great steak. I'm always appalled when people say they grind the entire front shoulder.

[foxvalley]

Ive had flatiron before, but never new what cut is was. Thanks. Looks awesome!

[Toothy]

great thread. To be honest I had no idea where the flatiron came from and my shoulders always were ground for burger and sausage, minus the shanks which get braised. Thanks for the tip.

[elkstalker]

Great looking steaks, will have to try this with our elk this year!

[CurlyTail]

I was not aware of this cut. That is why I frequent this site! I will be trying out the flatiron steaks this season.

[Z Barebow]

Thanks for bringing this to my attention! I have always ground it up.

I know there is an elk running around in Colorado who wants me to sample him "flatiron style".

[Olydog09]

You are correct. The Flat Iron is probably tied for my favorite cut. Right up there with the Ribeye. Great post.

[jswbga]

never tried this, but will. I've always ground my shoulders.

thanks for such a helpful post. (and pictures).

shane

[SoCo Mark]

Where exactly on the front shoulder is this located? Is it on the side of the blade that has the ridge or the other side?? Are the 2 identical pieces of meat from either side of the ridge that runs down the blade? Thanks for the post. I'll definitely try this. if I can find it,lol.

[Huntrgathr]

Does this help ?

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[SoCo Mark]

Yes, thank you- makes perfect sense now..

Little did I know the last elk I shot right through it's flat irons...

[WYO_ELK]

Had me some beef flatiron last night, and again for breakfast, can't wait to get some from an elk.

[GobbleFarmer]

Oh man that makes me want to cry, I've always ground it up with everything else . Seriously! The more treads like this, the better, I don't know what cuts are good and what should just get ground. So for the past 3 yrs I've been hunting, everything gets ground . I'm changing that this year! I'm ready for some flatiron steak!

[Vids]

Looks great, I will have to save that steak this year! I've been grinding the whole front shoulder, had no idea that cut was so good!

[cobowhunternut]

Wow, this looks awesome. Is it any good on a whitetail?

Any other good cuts we need to know about? I have been making steaks out of one of the muscles in the hind quarter and they're just as good as backstrap. Not sure what it's called, but it's good.

[Huntrgathr]

Wow, this looks awesome. Is it any good on a whitetail?

Any other good cuts we need to know about? I have been making steaks out of one of the muscles in the hind quarter and they're just as good as backstrap. Not sure what it's called, but it's good.

Whitetail flatiron may very well be the best of all. Having eaten very few whitetails I can't say for sure bit they're typically better eating than the Muleys. I'm planning on putting up some more butchery threads regarding other cuts so keep an eye out for them.