Blade steak

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Beef Cuts

Beef cut:	Chuck
Steak type:	Top Blade steak

The top blade steak is one that comes from the chuck section of the steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It has a line of tough connective tissue down the middle, creating a tough steak best suited to braising. 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.

Kosher butchers refer to this cut as "minute steak".

Raw Blade Steak

v t e Cuts of beef

Upper	Chuck Rib Short loin Sirloin Tenderloin Top sirloin Round

Lower	Brisket Plate Flank Shank

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

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

Offal	Brain Tongue Tendon Tripas Tripe Testicles

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