I’m coming to terms with the fact that I prefer eating cheaper cuts like flat iron, hangar, and flank over more “premium” cuts like ribeyes and filet mignons. These muscles are more heavily used and therefore more flavorful, the trade off is they can sometimes be less tender. However, I’ve found that when cooked properly and sliced against the grain they are just as tender and the flavor is often way better. Unfortunately some of these secondary cuts are gaining more recognition and becoming more expensive but they are generally still a great value. This is just a teaser of an upcoming video (this is a flat iron steak), let me know if you think this steak is raw 😬 🥩 Where I get my meat: https://alpinebutchershop.com/?ref=L9Iu4MRy ————— SUBSCRIBE and RING THE BELL to get notified when I post a video! PLATFORMS -Snapchat: https://www.snapchat.com/add/maxthemeatguy?share_id=Nzg2RjE4&locale=en_US -Instagram: https://www.instagram.com/maxthemeatguy/ -TikTok: https://www.tiktok.com/@maxthemeatguy -Facebook: https://www.facebook.com/MaxTheMeatGuy -YouTube: https://youtube.com/c/maxthemeatguy DISCOUNTS https://www.beacons.ai/maxthemeatguy WEBSITE https://www.maxthemeatguy.com/ FILMED BY Sophia Greb https://www.youtube.com/c/SophiaGreb MUSIC Cual Corazon Remix DJ Ivanova ————— #flatiron #steak #mediumrare #mediumraresteak #flatironsteak #wagyu