Top Blade Steak

Also indexed as: Arm Steak, Chuck Steak, Shoulder Steak

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National Cattlemen’s Beef Association

With its combination of good flavour and economical price, top blade steak is the best of the cuts from the chuck.

Top blade is also known as “flatiron” steak, probably because the untrimmed cut has a triangular shape, reminiscent of the solid irons once used to press clothing. Top blade steak is cut from the chuck, a heavily exercised part of the beef animal. Less tender than the premium steaks, top blade steak is still the best of the chucks. The great advantage of top blade and the other chuck steaks is their combination of good flavour and economical price.

Varieties

Top Blade

The top blade cut is the most tender of the chuck steaks.

Chuck Eye Steak

Also called beauty steak or chuck tender steak, boneless chuck eye is one of the more tender chuck steaks and can be grilled or broiled if it’s marinated first.

Seven-Bone Chuck Steak

The seven-bone or centre chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.

Arm Steak

Arm steak, sometimes called round bone chuck, is a less-tender cut that’s good for braising.

Shoulder Steak

Cut from behind the arm steak, the shoulder steak is suitable for braising.

Buying and storing tips

Look for chuck steak that has a clear, red colour. The normal colour of beef is purplish-red, but it takes on a cherry-red hue known as the “bloom” when the meat is exposed to oxygen. While the exterior is bright red, the interior of the meat retains this darker colour. Vacuum-packed chuck steak also shows the purplish colour.

Packaged chuck steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Store chuck steak in its original packaging in the coldest part of the refrigerator, where it will keep for 3 to 4 days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the steak in heavy-duty aluminium foil, freezer paper, or freezer bags. Chuck steak will keep 6 to 12 months in the freezer. Defrost it in the refrigerator, allowing 12 to 24 hours, depending on size. Cook as soon as possible after defrosting.

Availability

Top blade chuck steak is popular in the West but somewhat less available in other parts of the country. You may have to ask the service department for the top blade, although other chuck steaks will be available in the meat case.

Preparation, uses, and tips

Chuck and top blade steaks take well to cooking by either dry or moist heat methods, depending on the cut. If broiling or grilling, always marinate this steak first to tenderize it. Marinades are seasoned liquids containing tenderizing ingredients, either acidic foods such as lemon juice, wine, vinegar, and tomato juice, or natural tenderizers such as pineapple, papaya, or ginger. Place the steak in an acid-resistant container, add meat—and turn the meat to make sure the marinade touches all surfaces. Cover and marinate in the refrigerator for several hours or overnight. Marinades can be added to chuck steak while cooking, but never consume marinades that have come in contact with raw meat unless they haven’t been thoroughly cooked to destroy all microorganisms.

Broil

Marinate the steak first. Then preheat the broiling element and place the steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook for 14 to 17 minutes, turning once. Remove the steak when it reaches desired degree of doneness—145°F (63°C) for medium rare or 160°F (71°C) for medium. An instant-read thermometer may help you judge the time. Steaks good for broiling include top blade, shoulder, chuck eye, and seven-bone.

Grill

Marinate the steak first. Then place the meat, either whole or as kabobs, directly over the heat source. Grill 8 to 18 minutes, depending on the thickness of the meat. Good grilling steaks include top blade, shoulder, and seven-bone.

Pan-broil

Marinate the steak first. Then heat a skillet on the stovetop until hot. Place the meat on the skillet and cook 8 to 10 minutes, turning once. Remove the steak when it reaches the desired degree of doneness. Good pan-broiling steaks include top blade, shoulder, and chuck eye.

Pan-fry

Marinate the steak first. On the stovetop, heat oil in a skillet until medium hot and place the steak in the pan. Cook on each side until the meat reaches an internal temperature of 145°F (63°C) for medium rare or 160°F (71°C) for medium. Good steaks for pan-frying include top blade, shoulder, and chuck eye.

To braise, heat oil in a deep skillet on the stovetop and brown the steak on both sides. Add cooking liquid and seasonings. Reduce the heat and simmer until tender, 3 1/2 to 4 hours. All the chuck steaks lend themselves to braising.

Nutritional Highlights

Top blade steak (simmered, lean only), 3oz. (85g)
Calories: 293.3
Protein: 22.6g
Carbohydrate: 0.0g
Total Fat: 21.84g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.