Have any of you guys tried a Top blade chuck steak?
Let me tell you this steak is the best-kept secret in the beef industry. There have been many experiments preformed on the tenderness of different cuts of beef. The top blade came only in second to tenderloin (in machine and blind taste). Yes and it comes from the chuck!
The only thing you have to watch out for is the line of gristle in the center of this cut. Once you get past that, you got a cheap alternative to the pricy tenderloin. This steak can be cooked in a variety of ways to include Kebobs, Fajita, and even stir-fry. But of course, it’s best when it’s grilled. It’s available in most supermarkets for a lot less than most steak would cost. Just be careful not to pick “chuck blade steak” instead (this one is very tough). If you have not tried it, you don’t know what you’re missing. It’s tender, full of flavor and most important, it’s cheap!
If you don’t know what it looks like, here is a link: