[daisyscarlett]

Have you two tried these yet? It is a "faux" steak, sorta. It was developed at U of Neb and is half as expensive as filet but supposed to be as good. It is actually from the chuck part of the steak, cut deep within.

Anyway, I bought some for the canteen since they were so cheap. Interested in feedback.

[daisyscarlett]

Here is the caption for post #46.

< A flat iron steak cooks over an open wood fire at the Whiskey Creek restaurant in Fremont, Neb., Tuesday Nov 6, 2001. The new flat iron steak, discovered during a three-year study by the University of Nebraska's Institute of Agriculture and Natural Resources and the University of Florida, is cut from deep within the shoulder muscle known as the chuck, is rather tender considering it has little fat, tastes like a New York strip, but costs about half as much as a choice filet or strip.(AP Photo/Nati Harnik)

[Billie]

Hey, it LOOKS delicious!

[archy]

If they put some of those tasty-lookin' little darlings in those plastic MRE pouch *retorts*, they should be a considerable improvement over the MRE *Pork steak* patties.

But I suppose that'd be too good for US troops.

-archy-/-

[Iowa Granny]

I haven't seen or heard of this newest cut of beef. We have our beef custom cut at the local locker,,, we buy it from our neighbors. It is Prime meat. My troups prefer the sirloins or the rib eyes,,,, always eat the T-bones last! I like those chuch roasts,,, they are nice for baking really slowly on a busy day,,, the leftovers always get barbeque sauce for sandwiches. I don't think I want my butcher guy messing with the chuck cuts.

I can see this would be a nice alternative cut to have available in supermarkets,, especially during this economic downturn. My cap's off to the Nebraska folks for developing this, and if anyone trys one, I hope they'll report to us about it.