Beef.

[Jenks]

I recently discovered this cut of beef/ steak. I Went to my local butchers to get some but the two young chaps working in the shop had never heard of it.They didn't sell it in the shop, but said they would source some for me. Yesterday one of them rang me to tell me they had got some for me. I had some for my supper last evening, and it is as Jamie Oliver said delicious. Cost me £10 a Kilo. £16 got me enough for four good steaks prepared and ready for the frying pan.
one piece sliced as in the video was enough for the two of us. I think Jamie has got it wrong as to where the meat is cut from! I believe it comes from the shoulder. Hence one of it's names 'Top Blade' it is also called 'Feather Blade' And in the USA it is known as a 'Flat iron' .

Anyway if like me you hadn't heard of it, and if you can get some give it a try, at Ten pounds a Kilo you can't go wrong




Jenks

[meles meles]

What are these 'kilo' things of which you speak, ooman ?

[Chuck]

Beef cut: Chuck (not by me of course)

Steak type: Flat iron steak

(also known as: top blade roast, shoulder top blade roast, top boneless chuck, petite steak,
butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast)

http://bbq.about.com/od/steaks/a/aa051207a.htm

The Flat Iron Steak (also know as a Top Blade Steak), now appearing in grocery stores and on restaurant menus was developed by teams at the University of Nebraska and the University of Florida. The problem presented to these researchers was what to do with a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.
So, after developing a method for cutting and presenting this steak, these friendly scientists have offered to us an amazing cut of beef. More than that, they have developed a nearly perfect steak for the grill. The Flat Iron (supposedly named because it looks like an old fashioned metal flat iron) is uniform in thickness and rectangular in shape. The only variation is the cut into the middle of the steak where the connective tissues have been removed.

[Jenks]

Chuck..

Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in the middle of it; an impossibly tough piece of connective tissue running through the middle.

I would hate anyone to think that the piece of connective tissue was a problem, its removal is easy peasy, your butcher will remove it for you. And having seen it done its a piece of cake to do it yourself.



Jenks

[Chuck]

That's part of the fun, doing the prep..

[Scotsgun]

Scotsgun wants meat for dinner, he goes to chest freezer, removes large chunk of deer, boar, mutton or beef and gives to woman. Cook please.

I only eat what I or someone I know and trust has harvested.