Moose flatiron steaks

[AK_Skeeter]

Moose flat iron steak. The "flat iron" is filleted off the scapula, then split in 2 along a silverskin.
They are great from large animals such as moose and 2 nice sized steaks per shoulder.
This is one flatiron cut in half to fit on a serving platter, so 8 steaks this size from one moose.
If you have never done it before, here are instructions from Hank Shaw: https://honest-food.net/cut-flat-iron-steak/

 

[trapperJ]

Thanks for the link Skeeter. Those look pretty tasty!

 

[sndmn11]

Best cut of meat bar none.

 

[HandgunHTR]

Dang, that looks great! I cannot wait!

 

[JColony]

Looks great! Thanks for sharing!

 

[Short Track]

Would that be = to a skirt steak ?

 

[AK_Skeeter]

Would that be = to a skirt steak ?

No.

 

[Short Track]

I have never received "skirt, flatiron, hanger, or flank" steaks from any butcher. Elk, Antelope, Moose, Caribou, Bear & Deer. USA & Canada, all different butchers from East to West coast.

 

[Pro953]

I have never received "skirt, flatiron, hanger, or flank" steaks from any butcher. Elk, Antelope, Moose, Caribou, Bear & Deer. USA & Canada, all different butchers from East to West coast.

A butcher can likely give you more detail, but generally on game animals these cuts are too small to be viable. Outside of a large moose or bison game animals are quite small vs a beef. Just compare a tenderloin between the two.

Also if you hang/dry age you generally lose mode of the skirt and flank meet to trim. These muscle groups are on them, but due to size and the nature of most butcher shops they end up as trim,
Grind or part of roasts etc…

Butcher your own and you can take the time to make all kinds of good cuts. Shops need to run efficiently and the cook needs to know what to do with them.


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[wytx]

We take the flatirons off our deer and antelope too, smaller but still great steaks. No way they go in the grind bag .