I remember these cuts from the past. Not real thick, maybe 3/8th to 1/2 inch, tough, sinewy strip down the middle. Sorry did not think of shooting it before I vacuumed sealed it. Now the grocery called it "Flat Iron". I have bought some Flat Irons before and they never had this strip down the middle. Always very tender and use to be a cheap piece of meat to buy. Not so much anymore. We usually don't see quality Flat Irons here in Florida and was wondering what you think this is?