Blade steak

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Top blade steak
Beef Cuts
TypeChuck 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.[1]

See also[edit]


  1. ^ "How to Cook Perfect Steak - Jamie Oliver". Jamie Oliver. YouTube. Retrieved 9 March 2018.