With 71 million pounds of sales in food service last year, the flat iron steak moved from rookie to clubhouse leader in just one decade when compared to some long-established cousins. Those 71 million pounds of flat iron sales were more than T-bone and porterhouse combined, which posted 65 million pounds of sales in food service last year. To be frank, the flat iron steak never would have happened had it not been for the Beef Checkoff's muscle profiling research that took place from 1990 to 2000. That work, looking at 33 different muscles from the chuck and round, unearthed the fact that the muscle that eventually became the flat iron steak was more often than not heading to the meat grinder. Even though 42 percent of all beef is sold as ground beef, the muscle that today creates the flat iron needed a new home . . . research revealed only one cut - the tenderloin - was more tender.
What does this game-changing decision mean for beef producers?
The flat iron retails for roughly $7.99 a pound, while its source - the shoulder clod - sells for $2.88. That nearly triples the value to growers.
"The flat iron steak has become the poster child of Beef Checkoff Research," explained Bridget Wasser, senior director of meat science and technology with the Beef Checkoff.
"Ultimately, the eating experience is what sold processors on collecting the flat iron instead of turning it into ground beef," said Wasser, as flat irons are harvested from the shoulder clod which provides great value but still involves a manual removal process.
Editor's note: This is the second in a three-part series on research from the Beef Checkoff's Beef Innovation Group. To read more, go to Finally, ground beef is an easy thaw.
