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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

chuck primal · United Kingdom

flat iron

Q: What is flat iron in Portugal?

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

Q: What is flat iron called in Portugal?

Look for flat iron—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 Portugal, this cut is flat iron.

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 Portugalflat iron

What is this cut →Global guide →

How to order steak doneness

United Kingdom → Portugal

rare	Rare	→	Mal passado	48–55°C
medium rare	Medium rare	→	Mal passado/ao ponto	55–60°C
medium	Medium	→	Ao ponto	60–65°C
well done	Well done	→	Bem passado	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 Portugal, look for labels such as flat iron. 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.