Top blade

The "top blade" is a flat muscle located in the upper part of the shoulder (blade) area. A dense band of connective tissue runs through its center. By slicing the muscle horizontally and removing this strip, you get a "flat iron" steak—a uniform, rectangular cut that ranks second only to the tenderloin in terms of tenderness. Because it comes from the shoulder, it features distinct marbling and a rich flavor, making the flat iron a long-standing favorite among chefs in bistros and steakhouses. The whole top blade is suitable for slow cooking, while the trimmed version is ideal for quick searing. Wet aging renders the texture even more tender. It is a cut that combines the robust character of the shoulder with the delicate quality of premium steaks.

Primal cut

Chuck

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Pan