The #meat of the day is the humble flat iron steak. Sometime called a butler steak, this tender morsel comes from the top blade; which itself comes from the chuck shoulder clod. It has the tenderness of a filet mignon, but the price point of a top sirloin cap. While with practice you can get a yield of about 50% when breaking it down, you can easily grind the trim material to make a delightful ground chuck blend.
Kult: +25
Kull: +5
Total: 30
Ratio: 5.00
(| holy shit finally someone posting about #Meat. took long enough for this website to start getting good |)