Blade steak

Top blade steak
Beef Cuts
Type	Chuck cut of beef

Raw Blade Steak

In butchery, the top blade steak (otherwise also known as the flat iron steak) comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which eliminate the connective tissue.

Jamie Oliver has recommended this cut over the fillet, sirloin or rib eye due to the marbling and cost-effective price of the cut.

References

Cuts of beef

Upper	Chuck Rib Short loin Sirloin Tenderloin Top sirloin Bottom sirloin Round

Lower	Brisket Plate Flank Shank

Beef and veal

Beef cattle

Breeds	Aberdeen Angus Anatolian Black Arouquesa Bonsmara Brahman Brangus Caracu Frankeston Gascon Gyr Han-u Hereford Highland Kankrej/Guzerat Limousin Mishima Mocho Murray Grey Ongole Red Poll Romosinuano Simmental Tabapuan Wagyu Zebu

Products

Cuts	Blade steak Brisket Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T-bone Tenderloin Tri-tip Trotters Tail

Processed	Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract

Offal	Brain Heart Tongue Tendon Tripas Tripe Testicles

Dishes

Related meats

Other

USA beef imports	Japan Taiwan South Korea (2008 US beef protest in South Korea)

This article is issued from Wikipedia - version of the 11/3/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.