flat iron steak
Selected indexed studies
- Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts. (Meat Sci, 2023) [PMID:37172551]
- Effect of cooking method, distiller's grains, and vitamin E supplementation on the vitamin content of value cuts from beef steers fed wet distiller's grains and solubles and supplemental vitamin E. (J Food Sci, 2010) [PMID:20492221]
_Worker-drafted node — pending editorial review._
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Sources
- Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts. (2023) pubmed
- Effect of cooking method, distiller's grains, and vitamin E supplementation on the vitamin content of value cuts from beef steers fed wet distiller's grains and solubles and supplemental vitamin E. (2010) pubmed