flat iron

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flatiron
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flatiron
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flatiron
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flat iron steak
The Flat Iron Steak is a cut of steak from the shoulder of a steer. The steak was created by researchers at the University of Nebraska during the course of a study of undervalued cuts of beef. The study also found that this specific cut is the second most tender cut of beef, after the tenderloin. The major initial barrier to the flat iron steak was the large band of connective tissue running down the center of the steak, which led people to assume that the cut in general must be tough. Removing the connective tissue, however, leads to a steak that is often described as having both the tenderness of a rib eye or strip steak while still having the full-flavored character of a sirloin or skirt steak. Whole, this muscle is known as Infraspinatus, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven bone. The entire top blade usually yields 4 steaks, between 8 to 12oz. each
flat irons
plural form of flat iron
flatiron
Having a flatiron shape

a flatiron building.

flatiron
a quadrilateral with two parallel sides, one of which is very short, and whose non-parallel sides are longer than either parallel side
flatiron
A simple iron (for pressing laundry) which is heated on a stove
flatiron
An iron with a flat, smooth surface for ironing clothes
flatiron
an iron that was heated by placing it on a stove
flatiron
{i} nonelectric iron with a flat bottom
flat iron

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    flat i·ron

    Türkçe nasıl söylenir

    flät ayırn

    Telaffuz

    /ˈflat ˈīərn/ /ˈflæt ˈaɪɜrn/