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The Flat Iron, known in Brazil as "raquete", is a cut that is next to the bone of the shoulder steak and is very appreciated by the Americans. Sold often without preparation, it ends up being considered a not tender meat. To get all the nerves out of the way, you need to split the cut in two and, after this trimming, it looks like a tenderloin. I left one side without fat and the other with it to bring that barbecue taste that Brazilians likes so much. As if it was not enough, to make it even more special and unique, the shoulder steak matured for 40 days, in a technique known as dry age. My friends, for those of you who like rare meat, you have no idea how delicious this is! I hope you enjoy this video too! The wait was well worth it. A hug from the "gaucho"!
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