Top Blade
Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.
Butcher's Note
Consists of the second most tender muscle in the animal; However, internal connective tissue should be removed to preserve that tenderness.
Where This Cut Comes From:
Square-Cut Chuck Primal | Primal Cut
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
Explore This PrimalCooking Methods:
Cuts From This Subsection
Flat Iron Steak
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
Top Blade Steak
Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks.
Supply Chain Ordering & Pricing Details
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Recipes That Use This Cut:
Al Pastor Glazed Beef Flat Iron Steak |
Try this recipe next time you're at the grill. Beef Flat Iron steak is marinated in a pineapple-barbecue sauce, grilled and served on bolillo rolls.
Beef Bruschetta with Roasted Garlic-Feta Spread |
Beef Flat Iron Steak is served on crusty bread with a garlic-feta spread, tomatoes and olives.
Beef Bulgogi Lettuce Wraps |
Korean barbecue sauce lends sweet and savory elements to the beef in these easy lettuce wraps.
Beef Flat Iron Steak Salad with Remoulade Sauce |
Enjoy a delicious surf and turf salad. Beef Flat Iron Steak with Creole seasoning is grilled and served with lump crab meat and vegetables on fresh greens with Cajun Remoulade Sauce.
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