AtlasMas

The top blade is situated amid the shoulder blades, between the chuck tender and the shoulder. During deboning, it peels away well from the bone of the shoulder blade. A nicely peeled-off piece of meat also reveals the skill of the butcher. It is known as the centre or flat shoulder, as well as by the unforgettable Czech name “péro” (“spring”) or “pérko” (this name is also used by some Czech butchers for the chuck eye roll). A strong flat tendon runs through the middle of the top blade, so it is actually “springy”. This tendon and the typical oval shape make the top blade unmistakable. Its use is universal. Its tenderness stands out when braised and its delicateness and succulence come through when prepared as steaks. Before boiling, braising or roasting it under a lid, definitely do not remove the central tendon or the surface membranes, as these give the resulting sauce a unique, smooth flavour. For steaks, the top blade is aged in a vacuum or on the shoulder blade. The best part for steaks is the lower two-thirds of the cut. The remaining third (the upper part at the joint) is very chewy and thus more suitable for slow braising. We divide the part suitable for steaks into top blade (the cut through the top blade with the central tendon and without the surface membranes) and flat iron (steak cut lengthwise without the tendon and surface membranes). The top blade is among the best steak meats.