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WHY WEIGHT RANGES
with every step of production—from breeding and feeding to processing—meticulously managed within Japan’s borders
it is recommended to pay close attention so that you do not burn or overcook your steaks
Cooking: Reduce the heat to medium and continue cooking to your preferred doneness
which contrasts attractively with the marbled fat lines for unsurpassed plate appeal
Flat Iron Steak | USDA Prime Day-to-Day WHY WEIGHT RANGESEconomical, tender, delicious The Flat Iron steak may be the best cut of beef to grill, heck it may be the best cut overall. This relatively unknown cut of beef (although gaining popularity) is the result of research by teams from the University of Florida and the University of Nebraska as part of the Beef Checkoff program. The goal was to look for additional opportunities to add value to beef through development of new beef cuts clearly, they
