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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755
Craig Meyer/Owner
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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

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Flat Iron Steak

Flat Iron Steak Photograph

Shoulder Top Blade (Flat Iron) Steak – Cut from the Chuck. This shoulder top blade steak is cut in a way that eliminates the connective tissue that runs through the center. Each half resembles a flank steak in shape. These pieces are cut crosswise into individual steaks.

Top blade is also known as Flatiron steak, probably because the untrimmed cut has a triangular shape, reminiscent of the solid irons once used to press clothing. Top blade steak is cut from the chuck, a heavily exercised part of the beef animal. Less tender than the premium steaks, top blade steak is still the best of the chucks. The great advantage of top blade and the other chuck steaks is their combination of good flavor and economical price.

Top blade chuck steak (Flat Iron Steak) is popular in the West but somewhat less available in other parts of the country. You may have to ask the service department for the top blade, although other chuck steaks will be available in the meat case.

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Don't forget to order your Notebook Size Meat Cutting Charts (pictured below)
to use as a handy reference guide to ALL the beef cuts available!

 These charts are extremely useful if you cut your own beef or just want to know what options you have
at the Butcher Shop or Grocery Store Meat Department!

beefchart51201.gif (91883 bytes)

Beef Chart - Beef Cuts. A chart just like this used to hang in our lobby in the 1960's and 1970's!  This chart is 8 inches by 10 inches on plain paper.

The NEW "Beef Made Easy" Cutting Chart.  Released April 10, 2005

This is a 8 X 10 inch chart printed on glossy paper.  It is the same chart as the "Purchasing Pork" Poster Chart.

This 1950's Era Pork Cutting Chart is 8 X 10 inch printed on plain paper.

Purchase A Set of 5 Notebook Size Meat Charts
 For ONLY $7.00 by Clicking the "Add To Cart" Button Below. Shipped FREE in the U.S.!

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Preparation, uses, and tips

Chuck and top blade steaks take well to cooking by either dry or moist heat methods, depending on the cut. If broiling or grilling, always marinate this steak first to tenderize it. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. Place the steak in an acid-resistant container, add meat—and turn the meat to make sure the marinade touches all surfaces. Cover and marinate in the refrigerator for several hours or overnight. Marinades can be added to chuck steak while cooking, but never consume marinades that have come in contact with raw meat unless they haven’t been thoroughly cooked to destroy all microorganisms.

To broil, marinate the steak first. Then preheat the broiling element and place the steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook for 14 to 17 minutes, turning once. Remove the steak when it reaches desired degree of doneness—145°F (63°C) for medium rare or 160°F (71°C) for medium. An instant-read thermometer may help you judge the time. Steaks good for broiling include top blade, shoulder, chuck eye, and seven-bone.

To grill, marinate the steak first. Then place the meat, either whole or as kabobs, directly over the heat source. Grill 8 to 18 minutes, depending on the thickness of the meat. Good grilling steaks include top blade, shoulder, and seven-bone.

To pan broil, marinate the steak first. Then heat a skillet on the stovetop until hot. Place the meat on the skillet and cook 8 to 10 minutes, turning once. Remove the steak when it reaches the desired degree of doneness. Good pan-broiling steaks include top blade, shoulder, and chuck eye.

To pan-fry, marinate the steak first. On the stovetop, heat oil in a skillet until medium hot and place the steak in the pan. Cook on each side until the meat reaches an internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for medium. Good steaks for pan-frying include top blade, shoulder, and chuck eye.

To braise, heat oil in a deep skillet on the stovetop and brown the steak on both sides. Add cooking liquid and seasonings. Reduce the heat and simmer until tender, 3 1/2 to 4 hours. All the chuck steaks lend themselves to braising.

We have an excellent gourmet seasoning to spice up your next Flat Iron Steak!
Spicecraft Prime Steak and Beefburger Seasoning
Formerly called Witts Prime Rib Rub.  6.75 oz. Jar.

NEW - WE'VE LOWERED PRICES ON PRIME STEAK & BEEFBURGER!

Our best selling and most popular Shake-On Seasoning!
Prime Steak and Beefburger Seasoning is GREAT On:
Filet Mignon, London Broil, Brisket & Hamburger
.

1 Jar of Spicecraft Prime Steak and Beefburger Seasoning WAS $14.97 - NOW ONLY $11.97!  And AS ALWAYS - Shipped FREE in the U.S.!

Click Here to go our Spicecraft Seasoning Page where you can order 2 Jars of Prime Steak & Beefburger Seasoning for ONLY $19.97 or 3 Jars for ONLY $24.97!

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Flat Iron Steak Recipes

Recipe #1.  Flat Iron With Oregon Herb Rub

2 lbs of beef flat iron steaks. 
1 tablespoon salt
1/2 teaspoon celery salt
1/4 teaspoon coarse grind black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon dill
1/4 teaspoon sage
1/4 teaspoon rosemary

Combine all the seasonings...

Cut flat iron into desired portion sides (4-6 servings).  Lightly moisten surface of steaks with water.  Sprinkle seasonings on steak -- covering all surfaces.  Grill steaks over medium-hot coals to medium rare (145 degrees) to medium (160 degrees) turning occasionally.  Total cooking time is 15 minutes or less.

Recipe #2.  Flat Iron Steak al Forno

Total preparation and cooking time:  25 minutes

4 beef shoulder top blade (flat iron) steaks, about 7 ounces each
2 teaspoons chopped fresh thyme
2 large cloves of garlic, minced
1/2 teaspoon pepper
2 tablespoons shredded Parmesan cheese
Salt

1.  Combine thyme, garlic and pepper; press evenly onto flat iron steaks.

2.  Place steaks on grid over medium, ash-covered coals.  Grill, covered, 10 to 14 minutes for medium rate to medium doneness, turning once.  During last 2 minutes of grilling, sprinkle with cheese.  Season with salt, as desired.

Makes 4 servings.

 

Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub) is our most popular shake-on seasoning.

Click here to go to Prime Steak and Beefburger Ordering Page. This seasoning was formerly known as Meyers Roast Beef RubClick here to go to Southwest Chipotle Ordering PageClick here to go to Smokehouse BBQ Ordering PageClick here to go to Roast Pork and Chop Ordering PageClick here to go to Salad and Greens Ordering PageClick here to go to Pepper and Garlic Steak Ordering PageClick here to go to Old Fashioned BBQ Ordering PageClick here to go to Rotisserie and Oven Roast Ordering PageClick here to go to Lemon Pepper Ordering Page

Nutritional Highlights

Top blade steak (simmered, lean only), 3oz. (85g)
Calories: 293.3
Protein: 22.6g
Carbohydrate: 0.0g
Total Fat: 21.84g
Fiber: 0.0g

Last Updated - Monday, March 31, 2014 02:46 PM

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Chateaubriand

Beef Marinade

Tri Tip

Filet Mignon

Beef Brisket

Beef Brisket

 



 

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