flat iron steak Celebrates 25 years
One of Nebraska's greatest beef innovations is celebrating 25 years! Learn how the flat iron steak went from discovery to the diner table creating value and enjoyable eating experiences for consumers around the world.
25 Years of Beef Innovation
Twenty-five years ago, a relatively unknown muscle from the beef chuck began appearing on restaurant menus in Nebraska. Today, the flat iron steak is a familiar choice at restaurants, grocery stores and meat shops across the country. Its story is one of the beef industry's most successful examples of turning research and innovation into value.
The story began in Nebraska in the late 1990s, when researchers at the University of Nebraska–Lincoln joined a multi-state effort to better understand the individual muscles that make up the beef chuck and round. The Muscle Profiling project examined 39 individual muscles, evaluating characteristics including tenderness, flavor, composition and processing traits. The research was completed in October 2000.
Dr. Chris Calkins, a University of Nebraska meat scientist, helped lead the research. The project revealed that some muscles traditionally considered part of lower-value cuts had characteristics that made them well suited for premium steak products.
Historical Timeline
About the Flat Iron Steak
Also known as a boneless Top Chuck Steak or a Butler Steak, this extremely tender, well-marbled and flavorful cut is perfect for grilling. Learn more about this versatile steak, it's nutritional profile, and best methods for cooking.
Flat Iron Facts
Interview Opportunities
Interested in setting up an interview with an expert? We're happy to connect you with some of the leading experts on the flat iron steak. From it's historical beginnings here in Nebraska, to the research, marketing and rollout into the global marketplace, we can connect you with the people who were instrumental to the success of the flat iron steak.
Dr. Chris Calkins
Dr. Calkins is Professor Emeritus of Animal Science at the University of Nebraska. He is an icon in the meat industry, having established himself as an expert in the field over the past 40 years. His muscle profiling research led to the development of the flat iron steak.
Dr. Jordan Wicks
Dr. Jordan Wicks is the Assistant Professor and Extension Meat Specialist at the University of Nebraska at Lincoln. She serves on the Advisory Board for the Nebraska Association of Meat Processors and provides a unique perspective to the value of the flat iron steak innovation to the meat industry.
Dan Halstrom
Dan Halstrom is the president and CEO of the US Meat Export Federation (USMEF). USMEF has been a part of numerous foreign marketing efforts that have expanded the demand for US beef including value cuts such as the Flat Iron.
Greg Ibach
Greg Ibach, a fifth-generation farmer and rancher from Sumner, NE was a director on the Nebraska Beef Council board when funding for the beef muscle profiling research was approved. The Beef Checkoff-funded research led to the discovery and marketing of the Flat Iron steak.
