The Lobel family of Lobel’s Prime Meats in Manhattan and Lobel’s of New York online butcher shop are fourth- and fifth-generation butchers. With our Cut of the Month series, we will bring you their wealth of knowledge and expertise on specific cuts of meat, including their unique characteristics, preparation methods, and how to select the best cut.
It’s not every day that a new steak comes along. There are, after all, only so many muscles in a cow. However, if you check the encyclopedic MEAT by the Lobels, which was published in 1971, you’ll find no mention of flat iron steak.
Fast-forward to the publication of Lobel’s Meat Bible in 2009 and you’ll find the flat iron right there on page 21. Plus, there’s a delicious recipe for Flat Iron Steaks with Roasted Red Pepper Butter on page 38.
So, where did this steak come from?
