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Also known as: raw flat iron steak, raw top blade steak, raw beef chuck top blade, raw boneless top blade steak, raw choice top blade
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 freezes very well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, to prevent freezer burn.
They are the same cut, but a Flat Iron steak has the tough internal connective tissue removed, whereas a Top Blade steak usually retains it.
Flank steak, skirt steak, or hanger steak are excellent alternatives for similar texture and flavor.
Look for a bright cherry-red color and moderate marbling (white flecks of fat) within the muscle meat.
It is moderately lean compared to ribeye, but contains more marbling than a round steak, making it flavorful yet relatively healthy.
Slice it thinly against the grain while slightly frozen to make the cutting easier and ensure tenderness.
While flavorful on its own, a marinade can help tenderize the fibers, especially if you aren't removing the central gristle.
Aim for an internal temperature of 135°F (57°C) after resting.
raw choice beef chuck top blade steak is a versatile ingredient found in cuisines around the world. With 172 calories per 100g and 21.5 grams of protein, it's a nutritious addition to many dishes.
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