"Same Cow, No Matter How You Slice It?"

Never Summer · April 2009

This is an article in today's NY Times about the meat industry's efforts to come up with "new" cuts of beef and what they're calling them. And, yes, the flat iron is one of them.

http://www.nytimes.com/2009/04/29/dining/29beef.html?ref=dining&pagewanted=all

Patty

gdenby · April 2009

I think I'm going to stop calling my 'burgers 'burgers, and instead call them, er, Grand Medley of Avenue Steak. And maybe that little flap of meat at one end of spare ribs "Fillet d' Chateau Porc." :P

Unknown · April 2009

So, have you tried the Denver steak?

Never Summer · April 2009

I've never heard of it before this article. You'd think it would be in the stores around here.

Patty

Unknown · April 2009

A chuck by any other name is still a chuck.

SLOandSteady · April 2009

Geez, no wonder I get so confused with all the various names.

loco_engr · April 2009

Interesting article, Thank You.
I was kinda looking for mention of tri-tip :ermm:

emilluca · April 2009

The same muscle structure is in the hog also. The flat iron of pork is the piece of meat close to the 7 bone on the butt. The other side is like the pan fry [looks similar to the eye of round.
Fresh Ham same as Round Steak. TriTip on one side and round steak on the other. Round steak has eye, top, bottom pieces.
Take the hip bone out cut straight across for a hog rump roast.

E

"Same Cow, No Matter How You Slice It?"

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