Beef · Chuck
Top Blade Steak
A flavorful steak from the shoulder blade with a line of gristle through the middle. Trimmed, it becomes a flat iron.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Varies |
| Tenderness | Medium |
| Also called | blade steak, chicken steak |
Best ways to cook it
- Grill
- Pan-sear
- Braise
About this cut
What it is and how to use it
Top blade is a muscle from the shoulder blade, valued for its marbling and beefy taste. A strip of tough connective tissue runs through the center of it, which is why many shops remove that strip and sell the two halves as flat iron steaks. Top blade steaks are good grilled or pan-seared, or braised if you prefer them very tender. They are usually inexpensive for the flavor.
Cook’s tipCook to at least 145°F and rest three minutes. Cut around the gristle line after cooking, and slice the rest across the grain.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & More
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5154 St. Rose Church Rd
Sims, NC 27880
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