Beef Top Blade Steak


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Comes from:

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.

Similar cuts:


Ordering Instructions:

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.

I need about

We will be stocking our machines throughout the week with fresh beef, pork, lamb, and chicken.

Safe shopping guidelines: Only (2) people should enter the store at a time, as our space is small. Use the tape markers on the floor to determine 6 feet of distance from one another. Learn more about our COVID-19 response and check @applestonemeat on Instagram for more frequent updates.