Dinner thread?

[Tahr]

No watties here either.
Late breakfast at 1pm.

Wanting to show a venison flat iron steak. It is the meat from the outside of the shoulder plate on the larger side of the shoulder rib bone. When you take it off you then remove a sinew that separates it into 2 pieces. In this pic Ive actually butter fly'd it when removing the sinew to make one large flat piece. It's as tender as any part from the rump and is never dry. Cooks up nice and moist.

If you tend to biff the shoulders into the trees (I do some times) its not hard to at least save this cut. You wont regret it.