Top Blade Steak
IMPS/NAMP Number 1114DAlso Known As Boneless Top Chuck Steak ; Book Steak ; Butler Steak; Flat Iron; Flat Iron Roast; Lifter Steak; Petite Steak; Top Blade; Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. Learn more about this beef cut here.
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Where This Cut Comes From
Chuck Primal | Primal Cut
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
NUTRITION
| Calories | Calories From Fat | Total Fat | Cholesterol | Sodium | Carbohydrates | Protein | Iron | Choline |
|---|---|---|---|---|---|---|---|---|
| 160 kcal | 70 g | 8 g | 80 mg | 75 mg | 0 g | 24 g | 2.63 mg | 8.24 mg |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Courtesy of BeefItsWhatsForDinner.com