Also Known As: Boneless Top Chuck Steak; Book Steak; Butler Steak; Flat Iron Steak; Flatiron; Flatiron Steak; Lifter Steak ; Petite Steak; Shoulder Top Blade Steak; Shoulder Top Blade Steak, Boneless; Shoulder Top Blade Steak, Boneless, Flat Iron; Top Blade Steak; Top Blade Steak, Boneless
Cutting method removes internal connective tissue from the whole Top Blade, allowing this cut to deliver as the second most tender cut.
Chuck Primal | Primal Cut
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.Explore This Primal
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13598): 180 Calories; 80 Calories from fat; 9g Total Fat (3.8 g Saturated Fat; 0.4 g Trans Fat; 0.5 g Polyunsaturated Fat; 4.5 g Monounsaturated Fat; 0 g CLA Fat;) 80 mg Cholesterol; 70 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 23 g Protein; 2.55 mg Iron; 320 mg Potassium; 0.25 mg Riboflavin; 3.58 mg Niacin; 0.33 mg Vitamin B6; 4.23 mcg Vitamin B12; 182.28 mg Phosphorus; 7.96 mg Zinc; 25.78 mcg Selenium; 86.35 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Iron, Potassium, Riboflavin, Vitamin B6, and Choline.
Supply Chain Information
IMPS/NAMP - 1114D PSO 1
UPC - 1166