>stark writes:
>
>Got onto top blade or flatiron steaks couple of years ago, but
>couldn't find them at super markets until recently. Had some cut at a
>meat market, but the steaks were tiny, maybe four inches or so.
>
>Now the super markets are packaging them, probably because of the high
>prices of better steaks, but the top blades are still small.
>
>Are the cows getting smaller or is it the meat packers' cuts that have
>reduced the size of top blade steaks?

Top blade (chuck) is not a very large steak... usually cut 3/4" thick and weigh
no more than 6oz... in many markets they're put through the tenderizer and sold
as cube steak.

http://www.mycustompak.com/healthNot...lade_Steak.htm


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