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? Can't be all fat they're cutting
away.

>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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