Description
The top blade contains one specific shoulder muscle, the infraspinatus. This cut includes a line of tough connective tissue that runs the length of the meat. To cook the top blade as a whole (rather than portion it into blade steaks), braise it over a long period of time to soften the connective tissue and make it easier to chew. Alternatively, butchers will frequently cut out this connective tissue, resulting in two separate steaks called flat irons.