17 © 2017 2019 FLAT IRON STEAKS 6oz, 8oz, 10oz The flat iron is a cut from the shoulder clod (a sub-primal of the Chuck) that offers ex- cellent flavor and good tenderness, but requires some additional butchery before it can be cooked. These flat iron steaks (aka butler steaks, chicken steaks, oyster steaks) have already had all the work done, so they’re ready to cook. Whole flat irons are also available for chefs looking to save money by doing the final processing themselves. BUTCHER INFORMATION: Cut from the shoulder region of the Chuck primal. Pinned/tenderized. Individually wrapped. COOKING/PLATING TIPS: Flat iron steaks offer excellent flavor when simply seasoned with salt & pepper, but they can also be marinated, rubbed, or sauced if chefs desire. They can be cooked similarly to other steaks: broiled, seared, grilled, or pan roasted. MENU TYPE: Medium Price Point. Serve as a lower cost (but still excellent) alternative to the premium steak cuts (strip steaks, ribeyes & filet mignon). HANGING TENDERS (HANGER STEAKS) Approx. 1.75-2.75lb The hanging tender (aka onglet, hanger steak) is a cut that some chefs may not be familiar with. Although these steaks have long been popular in Europe (particularly in France), butchers have historically kept them for themselves here in the US. Only recently have American restaurant chefs discovered the hanger steak’s rich flavor & tenderness, causing a fast rise in their popularity. BUTCHER INFORMATION: Cleaned of top & bottom fat & silverskin. COOKING/PLATING TIPS: Hanger steaks take marinades well, but they are not necessary to tenderize this cut. The hanger is often served simply seasoned with salt & pepper, and then broiled, grilled, or pan-seared. To ensure ideal tenderness, hanger steaks are typically cooked no further than medium-rare and should always be thinly sliced against the muscle’s grain. MENU TYPE: Low Price Point. A classic French bistro cut, hanger steaks bring beefy flavor to any menu. 17