Description
Flat irons are cut from the top blade which is a large muscle (infraspinatus) on the shoulder clod. The top blade has tough connective tissue that runs the length of it. If removed the resulting two pieces of meat are called flat irons. Flat irons are the second most tender cut after the tenderloin. They're tender because the thick tendon that was removed does all the work allowing the muscle to stay tender, but still retain all the favor of a cut from the shoulder.