Elk Flat Iron

JakeSCH

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Oct 16, 2017
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Last year was the first time I cooked the “flat iron” steak off my cow elk. I was shocked by how good it was.

Needless to say, every flat iron going forward will be treated with the same regard as backstrap and fillet. Honestly, it might even be better than both, it is like a hybrid of the two. This is from my bull elk this year and it tasted way better than it looked!

montreal steak seasoning, seared over hot extra virgin olive oil.

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fish impaler

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Nov 16, 2014
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I’ve always cut “flat iron” from the outside of the shoulder blade. Pretty small on a deer , but still worth the effort
 
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JakeSCH

Well-Known Member
Oct 16, 2017
1,438
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I’ve always cut “flat iron” from the outside of the shoulder blade. Pretty small on a deer , but still worth the effort

lol yes very much on the outside.


Flat irons are great. That’s why you
Lung-pop- em. Don’t ruin that shoulder

yeah it has me re-thinking shoulder shots for sure. At least I use primarily copper so not all is lost.
 

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