< 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)