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Also known as: raw flat iron steak, raw top blade steak, raw butler's steak, raw feather blade steak, raw book steak, raw lifter meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It typically stays fresh for 3 to 5 days when kept at or below 40°F (4°C).
Yes, it can be frozen for 6 to 12 months. For best quality, use within 4 months.
Look for a bright cherry-red color, firm texture, and fine white marbling (fat) throughout the meat.
Flank steak, flat iron steak, or chuck eye steak are the best alternatives for similar texture and flavor.
Pat the steak dry with paper towels to ensure a good sear and season with salt just before cooking.
Yes, the shoulder top blade is relatively lean, especially when compared to cuts like ribeye or T-bone.
They are the same muscle; however, a 'flat iron' has the tough internal connective tissue removed, while 'top blade' usually includes it.
It is popular for steak frites, stir-fries, or simply grilled and sliced thin across the grain.
No, raw beef is naturally free from gluten, dairy, nuts, soy, and eggs.
raw beef shoulder top blade steak is a versatile ingredient found in cuisines around the world. With 140 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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