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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. Beef clod - Wikipedia

    en.wikipedia.org/wiki/Beef_clod

    A shoulder tender [6] [7] also called beef shoulder petite tender, [8] beef shoulder tender petite roast, [9] bistro filet, rat or teres major steak [6] [7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck).

  4. I'm a professional chef. Here are the best ways to prepare ...

    www.aol.com/im-professional-chef-best-ways...

    The flat iron is one of the most tender cuts of meat because of its great marbling and also boasts a bold flavor at a lower price point than other cuts. Treat this steak like a New York strip and ...

  5. Beefsteak - Wikipedia

    en.wikipedia.org/wiki/Beefsteak

    A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).

  6. Tri-tip - Wikipedia

    en.wikipedia.org/wiki/Tri-tip

    Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle.

  7. Beef tenderloin - Wikipedia

    en.wikipedia.org/wiki/Beef_tenderloin

    The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent.

  8. 7-bone roast - Wikipedia

    en.wikipedia.org/wiki/7-Bone_Roast

    The steak differs from the 7-bone roast only in thickness: 7-bone steaks are cut 1 ⁄ 2 - to 3 ⁄ 4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat, such as braising .

  9. Trump orders reciprocal tariffs on countries treating US ...

    www.aol.com/news/trump-orders-reciprocal-tariffs...

    Trump on Monday ordered a flat 25% tariff on steel and aluminum imports, ending steel exemptions for the top importing countries and raising a prior 10% rate for aluminum — though the president ...

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