flat iron steak

It's a Shoulder Top Blade steak cut from a chuck roast. came out about the turn of the century, this one that is. It is going the same marketing star route as Flank, Skirt and Brisket now days. Flat Iron in the PNW right now is "On Special" for 5$ a lb while Chuck is 2.50$.

I recently read a survey conducted for some Cattleman buttociation that concluded that only 30-34% of shoppers knew what cut of meat they should buy for what and the cooking methods required for each. Men were taking a big hunk of chuck and BBQing it because it was a big honking hunk of meat to feed their buddies. Taking a brisket which was 1.99 a lb in TX last year paying 3.99 for it up here because they read it made good BBQ and destroying it by charring it till medium well inside and then serving it by cutting with the grain. More and more meat is being consumer packaged at the slaughter house and sold to market retailers to save the Butchers wages. I had a small freezer given to me but they are only $100-150 now days so I go the Cryovac route from Costco these days and just cut and package my own. Buy Chickens for 39 a pound and Boston Butt for 2.29, Ribs when on sale.