Flat iron steak is the American name for the cut known as butlers' steak in the UK and oyster blade steak in Australia and New Zealand. It is cut with the grain, from the shoulder of the animal, producing a cut that tastes good, but is a bit tougher because it's not cross-grain. This is used, in some places, as a means of selling a less expensive steak from a more expensive animal, for example kobe beef.
Read more about Flat Iron Steak: The Cut
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—Kurt Vonnegut, Jr. (b. 1922)