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  2. Flat iron steak - Wikipedia

    en.wikipedia.org/wiki/Flat_iron_steak

    The NCBA started promoting flat iron steak in 2001 and in the early 2000s Applebee's put it on the menu, and the Kroger grocery store chain started carrying the cut in 2006. In 2012, sales of flat iron steak brought in approximately $80 million USD. [3] [5] The name flat iron steak comes from the cut's resemblance to an old-fashioned flat iron. [6]

  3. Blade steak - Wikipedia

    en.wikipedia.org/wiki/Blade_steak

    Raw blade steak, showing the gristly fascia membrane down the middle. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. [1] It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which is cut with the grain and eliminates the connective tissue that runs down the middle of this steak.

  4. Steak has many nutrients, but here's why you should avoid ...

    www.aol.com/steak-many-nutrients-heres-why...

    In addition to beef steak, some people also prepare steaks cut from bison, venison, elk, goat, pork, and lamb. ... Less expensive cuts include flat iron and Denver, which come from a cow's ...

  5. Beef clod - Wikipedia

    en.wikipedia.org/wiki/Beef_clod

    The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...

  6. Flank steak - Wikipedia

    en.wikipedia.org/wiki/Flank_steak

    Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.

  7. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.

  8. Ranch steak - Wikipedia

    en.wikipedia.org/wiki/Ranch_steak

    Chuck cut of beef The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak".

  9. Chuck steak - Wikipedia

    en.wikipedia.org/wiki/Chuck_steak

    Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.