Flat Irons: The 2nd most tender steak on a beef next to filets. 🥩  

I kinda want to keep it that way, I don't want the price to skyrocket

@@Ankjear That's what happened to the tritip

That's the teres major you're talking about. It's inside the shoulder, not too far from where this cut is from.

At least at the shop I worked at, that was done because of how difficult the proper trim is relative to the value of the steak. Cut through like that, we called them top blade steaks, though we did charge $3 less per pound compared to actual flat iron cut. These guys have beautiful cuts, though the amount of excess trim they produce would have gotten me taken off the meat block. Different priorities between actual butchers and chain stores.

What he's doing here will still result in tons of gristle in each steak. This is good technique for a showcase, but not the best for eating. If you wanna do it right, it takes a little while longer than this.

I worked at a chain store in the south, and we all called them flat irons, too. We didn't like putting them out because of shrink, but they were always available on request...might be the same at your store.