Tags: Food.
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.
