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A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak. The name, Flatiron steak, comes from its apperance after the top blade roast is cut horizontally into two pieces, resulting in shapes that resemble an old flat iron. A top blade steak is best prepared by braising the meat, which provides a very tender piece of meat. It is also excellent when it is grilled or broiled, especially if the meat is marinated first. If this cut is to be used in stews, realize that a piece of gristle runs the length of the steak, which is difficult to remove with several cuts. Therefore, it may be easier to cut the steak into 1 inch strips, cutting across the gristle. Then slice the gristle out of the strip as the cubes of meat are cut into stew sized pieces. Other names for the flatiron steak are: petite steak, butler steak, lifter steak, book steak, shoulder top blade roast, top boneless chuck, chuck clod, lifter roast, and triangle roast.
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USDA Nutrition Facts |
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| Serving Size 1 steak |
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| Calories 222 |
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| Protein 24g |
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| Total Fat 12g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 322mg |
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| Sodium 77mg |
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| Cholesterol 83mg |
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| Serving Size 1 steak |
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| Calories 176 |
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| Protein 18g |
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| Total Fat 10g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 309mg |
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| Sodium 74mg |
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| Cholesterol 66mg |
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| Serving Size 1 steak |
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| Calories 212 |
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| Protein 25g |
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| Total Fat 11g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 333mg |
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| Sodium 76mg |
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| Cholesterol 83mg |
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Top Blade Steak, Beef term - Related Content |
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| A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A ... |
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| A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be ... |
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| A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked. Braising is the best method for ... |
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| A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks. When ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| This sandwich is perfect to warm you up on a chilly evening. |
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| Grilled steak |
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| Easy and fantastic! |
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| Grilled steak combined with apples and cheese in a tortilla then grilled again. |
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| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
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| RecipeTips.com's video demonstration on how to grill marinated flank steak. For more cooking tips and advice visit RecipeTips.com. |
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