Post by BBQ Butcher on Jun 30, 2005 14:58:54 GMT -5
Here I have two pieces of Boneless Beef Chuck Top Blade Roasts. This muscle runs through the Beef Shoulder and and the Chuck. I'm going to cut down thru each one horizontally to remove the connective tissue. We'll end up with what is called "Flat Iron" Steaks. You'll notice that the face of these roasts resemble a flattened 'Ying Yang' sign.
I'm going to make the first cut. Slip the knife over the connective tissue, keeping as close to it as you can. Once you get it started, hold the upper piece of meat with your hand and pull as you slide the knife down toward the end.
Once you've removed the top piece, flip over and do the same thing. Discard the connective tissue, it's not worth doing anything with.
There, two perfect little Flat Iron Steaks, approx 8 oz each. Cut in half, if you wish. You can remove the little pieces of gristle, but most of the smaller ones will cook away, or fall off during grilling.
All done! Eight steaks total. These are GREAT on the grill. Hot and fast, don't over cook. Enjoy!!!!