Flat Iron vs Petite Tender — What's the Difference?
Quick Answer
Flat Iron (flat iron steak) and Petite Tender (petite tender (teres major)) are not the same cut: Flat Iron is chuck primal (Infraspinatus muscle, top blade of the shoulder clod); Petite Tender is chuck primal (Teres major muscle, tucked alongside the shoulder blade).
Canonical entities: Flat Iron · Petite Tender
Side-by-side
| flat iron | petite tender | |
|---|---|---|
| Primal | chuck | chuck |
| Muscle / location | Infraspinatus muscle, top blade of the shoulder clod | Teres major muscle, tucked alongside the shoulder blade |
| Character | 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. | A small, narrow muscle from the shoulder that resembles a miniature tenderloin in shape and tenderness. Only about 250-350g per side, making it one of the lowest-yield cuts on the animal. Extremely tender but relatively unknown outside professional kitchens. |
Key differences
- Texture and slicing: compare fibrous, grain-heavy cuts vs more tender steak-style muscles based on each cut’s description.
- Retail naming diverges by country—always map through a canonical cut when translating menus or labels.
When to use each
Flat Iron
Pick Flat Iron when you want its specific marbling/texture profile: 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.
Petite Tender
Pick Petite Tender when its primal/muscle traits fit the dish: A small, narrow muscle from the shoulder that resembles a miniature tenderloin in shape and tenderness. Only about 250-350g per side, making it one of the lowest-yield cuts on the animal. Extremely tender but relatively unknown outside professional kitchens.
Flat Iron and Petite Tender are different canonical muscles/primals: Flat Iron is chuck (Infraspinatus muscle, top blade of the shoulder clod); Petite Tender is chuck (Teres major muscle, tucked alongside the shoulder blade).
Choose based on tenderness, marbling, grain direction, and how you plan to cook (sear vs braise vs slice thin).
Read the full guides: flat iron (what-is) · petite tender (what-is) · flat iron hub · petite tender hub