Episode 161: Butchering and Cooking the Flat Iron Steak and the Mock Tender
In this episode Justin and Adam dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts
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Show Notes
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.
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Buy our Small Batch Wild Fish and Game Seasonings
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Join our Field to Fork Wild Pig Camp
Recipes:
Justin’s Chimichurri recipe
Grilled Venison Steak and Peach Salad
Venison Ragu sub mock tender for the shank
Show Notes:
Spicy Fried Whole Trout
Foraging
Jams and Jellies
Syrups
The Flat Iron Steak
The origins of the flat iron
It is a newer cut
Applebees popularized
One of the most tender cuts in the shoulder
Mock Tender is not tender
How to remove each cut
A boning knife can do everything
Leave the blade roast intact
The front shoulders have better-flavored cuts
Keep steak cool before cooking so as not to overcook
Mock tender for braise of sous vide
Velveting technique
Meat grains
Letting rest longer
Braising
Justin’s chimichurri recipe
Grilled Venison Steak and Peach Salad
Venison Ragu sub mock tender for the shank
Tacos!!
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