Can flat iron mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Misuji ga arimasu ka?" when looking for flat iron in Japan.

chuck primal · United Kingdom

flat iron

Q: What is flat iron in Japan?

flat iron is the United Kingdom retail name for the flat iron steak, which sits on the chuck primal. In Japan, the same cut is most often labeled misuji.

Q: What is flat iron called in Japan?

Look for misuji—mapped to Flat Iron (flat iron steak).

Q: What primal is flat iron from?

Flat Iron is on the chuck primal (Infraspinatus muscle, top blade of the shoulder clod).

In Japan, this cut is misuji.

Exact match · Confidence 0.90

Fig. 1 · Infraspinatus muscle, top blade of the shoulder clod · chuck primal

About this cut

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.

Primalchuck

LocationInfraspinatus muscle, top blade of the shoulder clod

In Japanmisuji

What is this cut →Global guide →

How to order steak doneness

United Kingdom → Japan

rare	Rare	→	Rea	48–55°C
medium rare	Medium rare	→	Midiamu rea	55–60°C
medium	Medium	→	Midiamu	60–65°C
well done	Well done	→	Uerudan	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“flat iron” in United Kingdom maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In Japan, look for labels such as misuji. 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.