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

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  • In butchery, the top blade steak comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to braising.
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  • Top bladesteak
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