Flank vs Flat Iron — What's the Difference?
Quick Answer
Side-by-side
| flank | flat iron | |
|---|---|---|
| Primal | flank | chuck |
| Muscle / location | abdominal flank steak | Infraspinatus muscle, top blade of the shoulder clod |
| Character | Long, fibrous abdominal cut; benefits from slicing across the grain. | The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK. |
Key differences
- Different primals: flank vs chuck.
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Flank
Pick Flank when you want its specific marbling/texture profile: Long, fibrous abdominal cut; benefits from slicing across the grain.
Flat Iron
Pick Flat Iron when its primal/muscle traits fit the dish: The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.
Flank and Flat Iron are different canonical muscles/primals: Flank is flank (abdominal flank steak); Flat Iron is chuck (Infraspinatus muscle, top blade of the shoulder clod).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: flank (what-is) · flat iron (what-is) · flank hub · flat iron hub