Blade steak
The beef top blade steak (also known as the chicken steak, esp. on the Northeast Coast of the US) comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus.[1] It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which is cut with the grain and eliminates the connective tissue that runs down the middle of this steak.
 Beef Cuts | |
| Type | Chuck cut of beef |
|---|---|
Raw blade steak
Jamie Oliver has recommended this cut over the fillet, sirloin or rib eye due to the marbling and cost-effective price of the cut.[2]
See also
References
- "The Unconsidered Cut". GQ. Retrieved 12 Dec 2019.
- "How to Cook Perfect Steak - Jamie Oliver". Jamie Oliver. YouTube. Retrieved 9 March 2018.
| Upper |   | |
|---|---|---|
| Lower | ||
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