My wife and I were on the SWC two weeks ago and had the steak selection for dinner each of the two nights. I cannot tell you the specific cut but I can tell you it was seasoned well and cooked to perfection.Was wondering if anyone has been on the SWC recently and can tell me if they are serving the flat iron steak or the braised flat iron, or something different.
Thanks
I keep reading about the flat Iron steak.What is it,and why is it so popular???My wife and I were on the SWC two weeks ago and had the steak selection for dinner each of the two nights. I cannot tell you the specific cut but I can tell you it was seasoned well and cooked to perfection.Was wondering if anyone has been on the SWC recently and can tell me if they are serving the flat iron steak or the braised flat iron, or something different.
Thanks
It's beef and it tastes good!I keep reading about the flat Iron steak.What is it,and why is it so popular???
More like a chuck steak from the looks of it.I figured it was beef but is it like a serloin or t-bone or is it more like chuck steak or chicken steak. We have been to a lot of resturants and I have never seen Flat Iron steak on any menu.
Now THAT'S the value of this forum, I too learned something I had only heard about today, but din't know a THING about the "Check Off" fee.....Hi,
Never posted to this site before, but a long time reader. I am a beef producer in Wisconsin. The flat iron steak is a relativly new product. Each beef producer in this country pays a check off fee when we sell an animal. The money goes to beef promotion and research. The flat iron steak came from this research. This is a very tender cut of meat that most butchers were not cutting out to be used to its best purpose. (most left it in roasts or ground it for hamburger) Through education of the meat industry this is now becoming a popular , less expensive, tender cut of meat. It should be available in most retail locations if you want to try it at home. Fred
No problem. My last lesson of the day will be on the difference between the contraction "you're" and the possessive pronoun "your" in the English language. :lol:Thanks,Daxomni.I feel your never to old to learn something,and I just did so the day wasn't wasted.
I will be looking for his cut. Thanks for the info. You gotta love this forum.Hi,
Never posted to this site before, but a long time reader. I am a beef producer in Wisconsin. The flat iron steak is a relativly new product. Each beef producer in this country pays a check off fee when we sell an animal. The money goes to beef promotion and research. The flat iron steak came from this research. This is a very tender cut of meat that most butchers were not cutting out to be used to its best purpose. (most left it in roasts or ground it for hamburger) Through education of the meat industry this is now becoming a popular , less expensive, tender cut of meat. It should be available in most retail locations if you want to try it at home. Fred
It's now called the "Butcher's Cut Choice Steak." The description says:I was on the SWC about 2 weeks ago and the steak was great(far better than the CS or EB,
which we were on also) I cant remember what they called it but it wasnt "Flat Iron"
Of the three trains we were on the food and service were by far the best on the SWC!!
Trainfan
The specific cut changes based upon train route, but always features a twenty-one day aged, well marbled, USDA hand cut choice steak provided by Great Western Beef of Chicago.
OK. I'll go first. What's a "Dairy Bull"? Isn't that kind of a contradiction?I raise dairy bulls
Or, maybe the bulls they harvest semen from since almost all dairy cows are now artificially inseminated. Just another guess, though.I am guessing that gswager buys the bull calves from dairies - which in turn become steers and are fed out for beef.
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