AD Flat iron steak comes from the shoulder area and is cut from the Top Blade. It is considered one of the most tender cuts of steak, second only to the tenderloin. It is full of flavor and great for grilling, pan searing, smoking and stir fry. Also called: Book Steak, Butler Steak and Boneless Top Chuck Steak. Similar to flank steak or skirt steak. Learn about the differences between these cuts from @ohiobeefcouncil #ohiobeef
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