its my understanding that the flat iron is from under the scapula , in the shoulder
also call Blade , as in blade roast . its two muscles that are connected by a serious tendon in between
if you remove the tendon , you get two steaks , tendon free . those might be marketed as the Flat iron steak.
https://en.wikipedia.org/wiki/Flat_iron_steak
you can see both muscles w the mid tendon in a 7-blade cut :
this is the whole blade , cut perpendicular to the tendon :
if you ever see whole blade roasts for sale , consider them. its easy to remove the center tendon
and have two steaks , or tie the two pieces of meat back together , and roast or SV
exceptionally tasty and tender , if you can find it as a roast
and hopefully , reasonably priced. I used to get these from time to time
and loved them.
I had never heard of the Spider. doubt Ill ever see it , except for special order.
