SWC--Flat Iron Steak?

[Casinocim]

Was wondering if anyone has been on the SWC recently and can tell me if they are serving the flat iron steak or the braised flat iron, or something different.

Thanks

 

[Anderson]

I'd like to second this, as I will be on said train twice over the next two weeks.

 

[PaulM]

I took 2 trips on the SWC in late January; and I'm sure there was steak, I'm just don't remember the exact cut. I can say with certainty, it wasn't the stew meat, AKA braised flat iron.

 

[pebbleworm]

In December and January it was the steak, not the pot roast.

 

[Dovecote]

Was wondering if anyone has been on the SWC recently and can tell me if they are serving the flat iron steak or the braised flat iron, or something different.

Thanks

My wife and I were on the SWC two weeks ago and had the steak selection for dinner each of the two nights. I cannot tell you the specific cut but I can tell you it was seasoned well and cooked to perfection.

 

[emmy]

Was wondering if anyone has been on the SWC recently and can tell me if they are serving the flat iron steak or the braised flat iron, or something different.

Thanks

My wife and I were on the SWC two weeks ago and had the steak selection for dinner each of the two nights. I cannot tell you the specific cut but I can tell you it was seasoned well and cooked to perfection.

I keep reading about the flat Iron steak.What is it,and why is it so popular???

 

[Bierboy]

I keep reading about the flat Iron steak.What is it,and why is it so popular???

It's beef and it tastes good!

 

[emmy]

I figured it was beef but is it like a serloin or t-bone or is it more like chuck steak or chicken steak.I have never heard the term flat Iron steak until I started to read this board.We are taking our first train trip ever coast to coast in April.We have been to a lot of resturants and I have never seen Flat Iron steak on any menu.

emmy

 

[Devil's Advocate]

I figured it was beef but is it like a serloin or t-bone or is it more like chuck steak or chicken steak. We have been to a lot of resturants and I have never seen Flat Iron steak on any menu.

More like a chuck steak from the looks of it.



Flat iron steak is the American name for the cut known as Butlers' steak in the UK and oyster blade steak in Australia and New Zealand. This cut of steak is from the shoulder. The steak encompasses the teres minor and infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast.

 

[emmy]

Thanks,Daxomni.I feel your never to old to learn something,and I just did so the day wasn't wasted.

 

[Fred guenterberg]

Hi,

Never posted to this site before, but a long time reader. I am a beef producer in Wisconsin. The flat iron steak is a relativly new product. Each beef producer in this country pays a check off fee when we sell an animal. The money goes to beef promotion and research. The flat iron steak came from this research. This is a very tender cut of meat that most butchers were not cutting out to be used to its best purpose. (most left it in roasts or ground it for hamburger) Through education of the meat industry this is now becoming a popular , less expensive, tender cut of meat. It should be available in most retail locations if you want to try it at home. Fred

 

[rrdude]

Hi,

Never posted to this site before, but a long time reader. I am a beef producer in Wisconsin. The flat iron steak is a relativly new product. Each beef producer in this country pays a check off fee when we sell an animal. The money goes to beef promotion and research. The flat iron steak came from this research. This is a very tender cut of meat that most butchers were not cutting out to be used to its best purpose. (most left it in roasts or ground it for hamburger) Through education of the meat industry this is now becoming a popular , less expensive, tender cut of meat. It should be available in most retail locations if you want to try it at home. Fred

Now THAT'S the value of this forum, I too learned something I had only heard about today, but din't know a THING about the "Check Off" fee.....

 

[Devil's Advocate]

Thanks,Daxomni.I feel your never to old to learn something,and I just did so the day wasn't wasted.

No problem. My last lesson of the day will be on the difference between the contraction "you're" and the possessive pronoun "your" in the English language. :lol:

**JUST KIDDING AROUND!**

 

[AKA]

Hi,

Never posted to this site before, but a long time reader. I am a beef producer in Wisconsin. The flat iron steak is a relativly new product. Each beef producer in this country pays a check off fee when we sell an animal. The money goes to beef promotion and research. The flat iron steak came from this research. This is a very tender cut of meat that most butchers were not cutting out to be used to its best purpose. (most left it in roasts or ground it for hamburger) Through education of the meat industry this is now becoming a popular , less expensive, tender cut of meat. It should be available in most retail locations if you want to try it at home. Fred

I will be looking for his cut. Thanks for the info. You gotta love this forum.

 

[IowaGirl]

Beef producer here also. Most of our beef goes directly to the restaurant trade (other than what goes in the freezer )

What you can buy in the grocery store and what you can get in a restaurant or train are very different. The quality of restaurant beef is very different. It has also been aged. That can make a huge difference in taste and tenderness.

We age our own beef that we consume for 3 weeks. Most of what you buy in a grocery store is still warm when they cut it.

 

[Service Attendant]

You'll be getting a NY Strip on ALL Western trains for the next few weeks...

 

[dlagrua]

Years back I ate a cut of steak that was very tasty and tender. It was known back then as "shoulder steak" as it was also inexpensive. It sounds like this flat iron steak might be that cut.

 

[gswager]

I raise dairy bulls until they're big enough to be shipped to the feedlots. The beef check off fee is $1 per head (beef producer's term for a cow/beef/steer). I don't buy from grocery but from my own steer. I agree that the restaurant has higher quality beef than at the grocery store.

 

[trainfan]

I was on the SWC about 2 weeks ago and the steak was great(far better than the CS or EB,

which we were on also) I cant remember what they called it but it wasnt "Flat Iron"

Of the three trains we were on the food and service were by far the best on the SWC!!

Trainfan

 

[PRR 60]

I was on the SWC about 2 weeks ago and the steak was great(far better than the CS or EB,

which we were on also) I cant remember what they called it but it wasnt "Flat Iron"

Of the three trains we were on the food and service were by far the best on the SWC!!

Trainfan

It's now called the "Butcher's Cut Choice Steak." The description says:

The specific cut changes based upon train route, but always features a twenty-one day aged, well marbled, USDA hand cut choice steak provided by Great Western Beef of Chicago.

 

[Trainmans daughter]

I raise dairy bulls

OK. I'll go first. What's a "Dairy Bull"? Isn't that kind of a contradiction?

(How do you milk a dairy bull? Very carefully!)

 

[IowaGirl]

I am guessing that gswager buys the bull calves from dairies - which in turn become steers and are fed out for beef.

 

[jb64]

I am guessing that gswager buys the bull calves from dairies - which in turn become steers and are fed out for beef.

Or, maybe the bulls they harvest semen from since almost all dairy cows are now artificially inseminated. Just another guess, though.

Not sure how to make that train-related :blink:

 

[IowaGirl]

No - he was talking about backgrounding them until they were the size to be sent to feedyards/feedlots. That is where the animal is finished out (fed until market weight).