LINCOLN, NEB. (RFD-TV) — A steak that has become a popular option on restaurant menus and grocery store shelves is celebrating its 25th anniversary this year, with research at the University of Nebraska-Lincoln helping bring the flat iron steak to consumers.
Jordan Wicks, a meat science professor at the University of Nebraska-Lincoln (UNL), said the cut emerged from industry research in the late 1990s and early 2000s aimed at finding new ways to add value to beef carcasses and provide consumers with more options.
Research Uncovered a Tender Cut
In her interview with RFD-TV, Wicks said the research focused on the chuck and round, which together make up about half of a beef carcass. The industry wanted to identify underused muscles that could create additional value for producers while offering new cuts to consumers.
The research was funded through the National Cattlemen’s Beef Association and Nebraska Cattlemen’s, in partnership with meat science researchers at the University of Nebraska-Lincoln and the University of Florida.
Researchers evaluated approximately 39 muscles across the chuck and round. The flat iron stood out for its tenderness.
“What they found that really set it apart was that it was the second most tender muscle in the carcass,” Wicks said.
She said that finding gave the industry an opportunity to offer consumers another tender beef option while increasing the value of the carcass.
Tenderness and Flavor Helped Build Popularity
Wicks said tenderness remains the flat iron steak’s biggest selling point. She described it as the second-most-tender muscle, behind the tenderloin.
The cut also offers a combination of lean meat, beef flavor, and marbling, along with versatility in how it can be prepared.
“You can eat it as its own steak, you can cut it up and put it in a salad, or I always like to put it in a taco or a steak sandwich,” Wicks said.
She said the steak’s tenderness makes it appealing because it can be eaten in different ways without losing the qualities consumers value.
Flat Iron Adds Value for Producers
Beyond offering consumers another steak option, the flat iron has helped improve the value of beef carcasses.
Wicks said research into additional cuts over the past 15 years has helped return an estimated $50 to $70 per head in added carcass value across all the cuts combined.
The flat iron alone contributes approximately $12 to $15 per head, according to Wicks.
The research was supported through beef checkoff dollars, which fund efforts to improve beef products and support the industry’s competitiveness.
Wicks said the work demonstrates how research can create practical benefits for both consumers and producers.
Industry Celebrates 25 Years of Innovation
The beef industry is using the flat iron’s anniversary to highlight the research and collaboration that helped bring the cut to market.
Wicks said the work represents an example of how researchers and producers can identify opportunities to improve beef products and return additional value to the industry.
She said the results are worth celebrating because the impact can be measured in the added value generated for producers and the new options available to consumers.
Where Consumers Can Find Flat Iron Steak
Wicks said flat iron steaks are available at major grocery chains and many steakhouses. The cut can be sold as an individual steak or used in salads, sandwiches, and tacos.
Consumers can find cooking tips and recipes at BeefItsWhatsForDinner.com.
