This delicious steak comes off the scapula.
Best cooking method:
We typically cut small top blades, and they’re a perfect mid-week steak. You can sear one on the stove top until it’s done, depending on weight and desired doneness, you may not even have to transfer this steak to the oven.
This is Josh Applestone’s favorite steak. If you’re having a party, customer order a top blade whole. Sear up a big piece and slice it.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.