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Not sure I have had this one, as I thinkI always get it confused with the Hanger...Will probably find out they are the same...
Quote from: Bentley on April 02, 2019, 04:42:13 PMNot sure I have had this one, as I thinkI always get it confused with the Hanger...Will probably find out they are the same...Not sure if that is the case or not but a butcher we use calls them skirt, flank, hangar and refers to them all as "flapmeat". Don't know how accurate that is but those are terms he uses when I go after them.As a side note, it is my new go to for jerky, it is phenomenal.
I was under the impression that the Flat Iron steak was inside of the beef clod somewhere.
Breaking Down a Beef Chuck - Part 4 of 4 - Flat Iron, Petite Tender, Mocktender, and Clod