Meat
Top Blade
Beef top blade sits in the shoulder clod with a central line of connective tissue—when that sinew is removed, the two resulting pieces become flat-iron steaks, among the most tender chuck cuts. Left whole, top blade braises beautifully. Flavour is rich and beefy with good marbling on higher grades. Remove the sinew for steaks; grill medium-rare. Or braise whole for pot roast. Do not ignore the sinew if serving as steak—it will remain chewy.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.7 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.3 mg
- Sodium 56.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 61.9 g
- Energy 190 kcal
- Water 61.9 g
- Protein 22.4 g
- Fat 12.7 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 64.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.38 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 364 mg
- Major Minerals 363 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.3 mg
Vitamins
vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.38 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
University and industry work popularised the flat iron from top blade.
Retail chains widely stocked flat-iron steaks cut from top blade.
Home butchery guides taught sinew removal from top blade roasts.