To: mykdsmom; Army Air Corps
I was wrong about TTU. Here's the real story on the Flat Iron.
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![conversions.jpg (1909 bytes)](Images/conversions.jpg) flat iron steak
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Flat Iron Steak Developed by the research teams of University of Nebraska and the University of Florida, the flat iron steak is gaining in popularity with restaurants across the United States. You can thank the National Cattlemens Beef Association for funding research to make this tasty, tender economical steak available to us today. (Read More...)
The beef cut is actually a top blade steak derived from the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. ![steaks2.jpg (10071 bytes)](http://www.gourmetsleuth.com/images/steaks2.jpg) Top Blade Steak - aka Flat Iron Steak
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26 posted on
07/13/2005 1:58:05 PM PDT by
hispanarepublicana
(There will be no bad talk or loud talk in this place. CB Stubblefield.)
To: hispanarepublicana
In Lubbock, I have only seen it at restaurants. However, in the Hill Country, it was available in stores like HEB.
56 posted on
07/13/2005 3:18:20 PM PDT by
Army Air Corps
(Four fried chickens and a coke)
To: hispanarepublicana
Yeah, I know.
Have you tried it?
If so, how did you prepare it?
I marinated it for 24 hours, put tenderizer on it, and it was barely edible.
I call it Bush Porterhouse.
68 posted on
07/13/2005 4:38:31 PM PDT by
iconoclast
(If you only read ONE book this year, make sure it's Colonel David Hunt's !!!)
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