Hey everyone! Well this steak's name is fairly simple to explain but its history is interesting. This steak has begun to gain quite a fallowing here in the US lately. So much so that you can now find it in some major steak house restaurants. But over a decade ago this piece of meat was considered a "junk" or grind piece. (This means it was cut off and considered trimmings that would become ground meat.) But years ago many research dollars were spent to find "new" cuts that could help boost sales on pieces of meat that could turn a new and bigger profit.

It seems they found their answer in the shoulder of the cow. The shoulder is two primal cuts. (The chuck and shoulder) And smack dab in the middle of them is a flap of meat the until now was only considered grind material. So the professors at the University of Nebraska and the University of Florida thought this piece was it and all they needed was a name. The name they decided on what they thought the steak resembled... an old fashioned flat iron. And thus a cut is born and a cut doubles in price.

Interestingly, you can get this cut in England (a butcher's steak) and in Australia (an oyster blade steak) so it must be catching on. So until next time...

Good grillin'
The Ogeechee Butcher