Top Blade Steak
Also indexed as: Arm Steak, Chuck Steak, Shoulder Steak
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National Cattlemen’s Beef Association
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With its combination of good flavor 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 flavor 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 center 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 color. The normal color 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 color.
Vacuum-packed chuck steak also shows the purplish color.
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 aluminum 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.
The information presented in this website is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
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