The Top Blade is one of the more unknown cuts out there compared to filet mignon or porterhouse.  It is the exact same muscle as the flat iron steak, but instead of being cut against the line of the gristle to create two long flat cuts, it’s cut into cross-sections with the line of gristle running through the middle of each steak.

It is tender when cooked right, full of buttery, beefy flavor.  The meat surrounding the gristle line is very tender.  It has no fat cap and has marvelous marbling throughout, which is what gives it its creamy flavor.  This cut can easily be ruined, so be sure to cook it skillfully, using an instant-read thermometer to hit your target temp accurately.  Because of the strip of gristle running through the middle, it can be quite chewy if you try to eat this strip, or if you overcook it.  It can be used as a stand-alone steak or in any slow-cooked dish, such as stews and casseroles, or slow smoked to perfection. It is relatively cheap and is great value for money.