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Beef Foodservice Cuts

Beef Chuck, Shoulder Clod, Top Blade, Roast, IMPS/NAMP 114D

Street name - Blade Steak

By Bob Oros

top-blade-steak.jpg (35061
 bytes)The Top Blade, often called the Flat Iron, is one of the most tender beef cuts. A more economical cut that provides a unique menu opportunity.

Ordering and Purchasing Information

The #114D, Shoulder Clod, Top Blade, Roast, consists of the Infraspinatus muscle, which is among the top five most tender muscles in the entire carcass. Often called the Flat Iron, this cut weighs from 2 to 12 pounds.

The #114D, Top Blade Roast can be cut into steaks by separating it into two pieces by cutting horizontally through the middle to remove the connective tissue. Each half makes one or two steaks.