| 词条 | Blade steak |
| 释义 |
|name=Top blade steak |image=BeefCutChuck.png |caption=Beef Cuts |type=Chuck cut of beef |no_recipes=y |no_commons=y }} In butchery, the top blade steak (otherwise also known as the flat iron steak) comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which eliminate the connective tissue. Jamie Oliver has recommended this cut over the fillet, sirloin or rib eye due to the marbling and cost-effective price of the cut.[1]See also
References1. ^{{cite web |title=How to Cook Perfect Steak - Jamie Oliver |url=https://www.youtube.com/watch?v=46eRIxVxkG8 |work=Jamie Oliver |publisher=YouTube |accessdate=9 March 2018 |deadurl=no}} {{Cuts of beef}}{{Beef}}{{DEFAULTSORT:Blade Steak}}{{Meat-stub}} 1 : Cuts of beef |
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