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Beef Butchering
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<blockquote data-quote="M.Magis" data-source="post: 1674113" data-attributes="member: 14175"><p>That seems odd, I cut mine out by hand. I assumed it was always done that way. It's a bit tedious, so I can see not wanting to do it. </p><p>Flat irons are different than other more common steaks, they have a much different flavor for whatever reason. As much as I like a fatty steak, once in a while I feel like something with less fat and I enjoy the flat iron. But it has the be cut out correctly or the membrane separating the muscles is unchewable. It's also important that it's not cooked too much, even more so than other steaks since it's much leaner.</p></blockquote><p></p>
[QUOTE="M.Magis, post: 1674113, member: 14175"] That seems odd, I cut mine out by hand. I assumed it was always done that way. It's a bit tedious, so I can see not wanting to do it. Flat irons are different than other more common steaks, they have a much different flavor for whatever reason. As much as I like a fatty steak, once in a while I feel like something with less fat and I enjoy the flat iron. But it has the be cut out correctly or the membrane separating the muscles is unchewable. It's also important that it's not cooked too much, even more so than other steaks since it's much leaner. [/QUOTE]
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