The Infraspinatus contains a thick, inedible fascia membrane running directly through its center. Calculate the precise yield loss when splitting the top blade to extract pristine Flat Iron steaks.

Master Rule: Removing the central gristle seam sacrifices about 20 percent of the gross weight but elevates the cut to premium status.

Configure Parameters

6 lbs

Calculated Targets

Clean Flat Iron Yield
4.5 lbs
Total weight of the two tender lobes minus the gristle.
Fascia/Gristle Loss
1.2 lbs
Usable Trim
0.3 lbs
Portions (8oz)
9
A contextual tip that changes based on input values.

Top Blade Conversion Yields

Starting Weight Clean Flat Iron Gristle/Trim Loss
4.0 lbs 3.0 lbs 1.0 lbs
6.0 lbs 4.5 lbs 1.5 lbs
8.0 lbs 6.0 lbs 2.0 lbs
10.0 lbs 7.5 lbs 2.5 lbs

Precision Master Protocol

  1. 1
    Step 1: Lay the top blade roast flat and identify the line of gristle running through the middle.
  2. 2
    Step 2: Make a shallow incision above the gristle line along the length of the roast.
  3. 3
    Step 3: Angle a flexible boning knife slightly upward and follow the membrane to remove the top lobe.
  4. 4
    Step 4: Flip the remaining piece and repeat the process to remove the bottom lobe from the gristle.
  5. 5
    Step 5: Trim any residual silver skin from the exterior of both lobes.
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