Flat Iron 牛板腱

This cut of meat, derived from the shoulder area of the cow, contains well-marbled intramuscular fat that contributes to its rich taste and tenderness when properly prepared.

In East Asian cuisines like Korean and Japanese, flat iron meat is often used for dishes like bulgogi and yakiniku due to its ability to absorb marinades and sauces while retaining its natural texture.

Flat iron meat's appeal lies in the balanced fat content that enhances the taste, without being excessively fatty. Moderation remains key in enjoying this delicious cut as part of a balanced diet.