25 Years Later, the Flat Iron Steak Remains a Model for Beef Industry Innovation

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. 

One of the most significant discoveries was the infraspinatus muscle, located in the beef shoulder. By removing a layer of connective tissue and using a different cutting method, researchers were able to turn the muscle into what became known as the flat iron steak. 

"We weren't necessarily looking for another steak," said Dr. Chris Calkins, professor emeritus of animal science at the University of Nebraska–Lincoln. "We were trying to understand the value that was already in the beef carcass. When we started looking at individual muscles, we found some real opportunities to take something that had traditionally been ground up for hamburger and turn it into a high-quality steak eating experience." 

The research was funded through the Beef Checkoff, an investment made by America's cattle producers to strengthen demand and build value for beef. The original research was conducted through the University of Nebraska - Lincoln and University of Florida in cooperation with the National Cattlemen's Beef Association. The project ultimately led to the development of the flat iron steak, along with other value-added cuts including the petite tender and ranch steak. 

"The flat iron is a great example of what can happen when beef producers invest in research that looks for ways to create more value from every animal," said Ann Marie Bosshamer, executive director of the Nebraska Beef Council. "The investment didn't just result in a new steak. It helped the industry better understand the beef carcass, gave processors and retailers another product to sell, and gave consumers another tender, flavorful steak to enjoy." 

From Nebraska research to the national marketplace 

The flat iron's journey from the University of Nebraska meat laboratory to American dinner tables moved quickly. 

In 2001, Whiskey Creek Steakhouses and Omaha’s Johnny’s Café were among the first to serve the new steak at their restaurants. An Omaha World-Herald story published in October 2001 highlighted the cut and its potential to become a beef-lover’s new favorite steak. The article was eventually picked up by national media outlets and soon the flat iron steak moved beyond its Nebraska beginnings. 

The early reaction from diners was strong as they compared the flat iron's tenderness to filet mignon while appreciating its rich beef flavor. At the time, however, processors were still learning the specific cutting technique necessary to produce the steak. As processors refined the fabrication process and restaurants and retailers demonstrated consumer demand, the flat iron became available to consumers nationwide. 

Today, flat iron steaks can be found in restaurants and grocery stores throughout the world. In Nebraska, the flat iron steak appears on menus of all sizes from some of Omaha’s best-known steakhouses to the small-town cafes and bar-and-grills that serve their local communities. 

Creating value from the whole carcass 

The significance of the flat iron extends well beyond the steak itself. 

The Muscle Profiling research was prompted in part by a disparity in the value of different portions of the beef carcass. The chuck and round had been declining in value while the rib and loin commanded higher prices. Researchers set out to better understand the characteristics of individual muscles and identify opportunities to market some of those muscles as higher-value products. 

The approach changed the way the industry looked at the beef carcass. 

Instead of viewing the chuck primarily as a source of roasts and ground beef, researchers demonstrated that individual muscles could be evaluated and marketed according to their unique characteristics. Calkins and his research team's work ultimately helped create several new beef cuts and has been credited with adding significant value to market cattle. The University of Nebraska estimates the broader muscle profiling project has had an annual economic impact of approximately $1.5 billion. 

"The flat iron is really a story about using science to find value where we didn't realize it existed," Calkins said. "Consumers got another great steak. Restaurants and retailers got another product to offer. Processors found another way to merchandise the carcass. And producers ultimately benefited because we were creating more value from the animal." 

The success of the flat iron also helped establish a model for continued innovation throughout the beef industry. Research into individual muscles has continued to identify additional opportunities to develop new cuts and give consumers more choices while improving the value of the beef carcass. For Nebraska, the flat iron carries an additional point of pride in a steak now enjoyed around the world with its roots here in The Beef State. 

"Twenty-five years after the flat iron first made its way onto Nebraska menus, it is a great reminder that innovation can have a lasting impact," Bosshamer said. "It started with producers willing to invest in research, scientists willing to ask different questions and an industry willing to take a new idea to the marketplace. That's a success story worth celebrating."