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Typically, each leg can yield around four eight-ounce portions.

However, as livestock has become increasingly larger, harvesting it has become more commercially viable. In the past, the flat iron steak was often overlooked by butchers and was left as part of the chuck roast because it was small and challenging to extract.

So, if you prefer well-done steak, you should try this cut. While it will release most of its juices, it still remains tender and retains a reddish-pink interior. What’s unique about the flat iron steak is that it’s the only cut that won’t turn completely dry when cooked to 160☏ (71☌). The cut’s name, “flat iron,” refers to its triangular shape, which resembles old flat irons used to remove wrinkles from clothes. The fat content also gives the cut a distinctive, rich beefy flavor that could rival even the popular rib eye or New York strip. Although it comes from a muscle that gets a lot of exercise, it’s almost as tender as the filet mignon thanks to its abundant intermuscular fat and short muscle fibers. The flat iron steak is a delicious lesser-known cut from the shoulder area on top of the brisket.