Flat Iron – The alternative for Top Sirloin


Did you ever consider exchanging top sirloin with a flat iron?

Down to business: Price Point

Flat irons are now, in comparison to quality to prime cuts, but are much more cost effective in the market. Even as we see the beef market continue to rise, flat irons are becoming more and more popular as they have a stable price point and less of a demand.

Flat Iron The alternative solution for Top Sirloin

Now, let’s talk about waste. There is NO fat to be trimmed on a flat iron. The silver skin/tendons that were removed weighed about 0.5kg waste on the silver skin . This worked out to be about a 20% waste calculation. The average waste calculation for top sirloin is over 30%. Striploin is about 20 - 25% (depending on the supplier). Saving on waste means more money in the bank with lower overhead waste.

There is NO fat to be trimmed on a flat iron

Let’s recap and discuss yields. Out of the 2.5kg flat iron, we have two 5oz steak sandwich - styles and seven 4 - 5oz gourmet - style medallions. Time of preparation should be ultimately ten minutes per piece (for the steak sandwich - style, we could shave off 4 - 5 minutes if we don’t roll and garnish).

Lets recap and discuss flat iron yields

You will not want to overlook this opportunity for:

  • Better yield - outs than a top sirloin
  • More flavor on a traditional steak sandwich
  • More cost effectiveness

100 - 7240 Johnstone Drive | Red Deer, AB T4P 3Y6 | reception@nossack.com | Tel: 403-346-5006 | Fax: 403-343-8066

 

100 - 7240 Johnstone Drive
Red Deer, AB T4P 3Y6

reception@nossack.com

Tel: 403-346-5006

Fax: 403-343-8066