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Richland Center, Wi |
I would have to agree that I believe they have a standard cutting sheet. That said, I found a Youtube video which (I sent to them and) explains that a flat iron steak (or shoulder steak) is the 2nd most tender cut of meat on an animal and was a relatively recent innovation here in the US.
I plan to chat with the head guy and see if they can work this cut into their repertoire.
For anyone who is interested, here is the video I found:
https://www.youtube.com/watch?v=Hd_8fjL4kQo
I'm trying to get in the business of selling beef. So far, I've learned that it is far easier to sell 20 lb bundles. And I'm learning that there are many different cuts people are interested in.
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Butcher question
