Blade steak
{{Short description|Cut of beef}}
{{stack|
{{Infobox food
|name=Top blade steak
|image=BeefCutChuck.png
|caption=Beef Cuts
|type=Chuck cut of beef
|no_recipes=y
|no_commons=y
}}{{steak}}
}}
The beef top blade steak (also known as the chicken steak) comes from the chuck section of a steer or heifer.
Description
File:blade steak.jpg membrane down the middle]]
The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus.{{cite web |title=The Unconsidered Cut |date=9 December 2009 |url=https://www.gq.com/story/the-unconsidered-cut-1 |publisher=GQ|access-date=12 Dec 2019}} 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 (fascia) that runs down the middle of this steak.
See also
References
{{reflist}}
{{Cuts of beef}}
{{Beef}}
{{DEFAULTSORT:Blade Steak}}
{{Meat-stub}}