Top Blade

Alt Names: BLADE POT ROAST, BLADE STEAK
French: Haut de palette  |  Spanish: Paleta superior

THE BASICS & BEYOND

The Sterling Silver top blade is extremely marbled and juicy, delivering excellent beef flavor. It can be menued as a flat iron steak, once the connective tissue is removed. Perfect for grilling, it can be prepared numerous ways – especially when marinated or rubbed.

Schedule A Cutting
Raw Top blade

Michael Weisshaupt, Sterling Silver Signature Chef

“I work with a lot of flat iron because of great flavor, tenderness and a good center of the plate cost.”

History of the Cut

Until 2002, top blade had always been a less desirable cut. But by removing the gristle, blade steaks and flat iron steaks have now become steakhouse (and restaurant) darlings. Top blade can also be used for stir-fry, sandwich slices and Mexican favorites.

Classic Preparation

Grill / Broil / Roast / Skillet / Smoke / Sous Vide

In The Kitchen

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Podcast

Women In Culinary Roundtable | Listen Now!

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Trends

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Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
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