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timates that this cut is on the menu of more than 1.300 independent restaurants and regional and national chains. A typical 1,000 pound steer may yield only four pounds of flat iron steaks, compared with nine pounds of sirloin or fourteen pounds of rib eyes. Home chefs are advised to grill, pan broil, braise or pan fry just as you would a strip or a rib eye. Some prefer the flat iron marinated over night, drained and then cooked in the preferred manner. And for the health conscious consumer, a typical 6 oz. serving, simmered, has only 550 calories, nearly 50 grams of protein, 0 grams carbohydrates, and a total fat content of just 44 grams. Don Seger manages news and information for Fairbury Steaks. For more information on premium beef, premium pork, quality seafood and other fine meats, visit http://www.fairburysteaks.com
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