Flat iron steak is cut from which part of the cow?

The flat iron steak is indeed cut from the chuck portion of the cow. This specific cut is derived from the shoulder area, which provides a rich flavor and tenderness when cooked correctly. The flat iron steak is notable for its marbling and overall quality, making it a popular choice for grilling or sautéing. One of its appealing characteristics is that it offers great taste without the higher price typically associated with prime cuts from other sections, such as the rib or loin.

Understanding the cuts of meat not only helps in selecting the right option on such questions but also improves culinary skills, as it allows chefs to choose cuts that will deliver the desired flavor and texture in various dishes.