Top Blade – Subsection Cut

The top blade is a beef cut that comes from the shoulder clod subprimal. It’s a small part of the shoulder clod that butchers typically cut into flat iron steaks or top blade steaks. A butcher cuts the flat iron steak by removing the tough connective tissue that runs through the middle, leaving two flat, longer pieces. The top blade steak, on the other hand, is cut across the top blade, leaving the connective tissue in the middle intact. Both cuts are excellent for quick, high-heat cooking. What makes them especially interesting is that the muscle in this part of the shoulder is the second-most tender on the entire cow.

Top blade is nicely marbled and has a rich flavor. Flat iron steak is a better choice than the top blade steak since it doesn’t have that tough strip of sinew inside, but it’s quite a bit more expensive. Flat iron steak is currently one of the more expensive beef cuts because it is considered a great alternative to premium cuts, such as ribeye or strip steak. The good news is that butchering a top blade at home isn’t difficult, and you can save some money compared to buying ready-cut steaks. There are many videos online that show how to do it.