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Top Blade Steak
Information for Top Blade Steak
Typical Cooking Methods
Braise, Broil, Grill, Pan Fry
Other Names for Top Blade Steak
Blade Steak, Flat Iron Steak, Top Boneless Chuck Steak, Petite Steak, Lifter Steak, Triangle Steak, Book Steak, Chuck Clod Top Blade, Butter Steak, Shoulder Top Blade Steak
Good Substitutes for Top Blade Steak
Eye of round steak, top sirloin or round tip steak
Traditional Dishes for Top Blade Steak
Goulash, Swiss steak, sweet N spicy steak, steak with tangy corn relish and stew
Sous Vide Steak Recipes
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Description of Top Blade Steak
The top blade steak is a part of the chuck primal and is cut from the top shoulder area of the cow. This cut is the most tender of all chuck cuts but is still relatively tough compared to other more tender cuts.
There is gristle (connective tissue) that runs down from the center of this cut, which when removed will convert the top blade steak into a flat iron steak. The meat itself has great flavor and tenderness which can be enhanced with minimal seasoning or a marinade.
The portion size of this steak is available in six to fourteen ounces. Slow and moist cooking methods like braising are often used to cook this steak.
Don't confuse this steak with the "chuck blade steak" that falls drastically on the tenderness scale.