Top blade steaks

Top blade steaks are cuts of meat from the upper neck and shoulder of the animal, generally beef. This cut is characterized by its texture, which is between tender and fibrous, with a good level of fat marbling that adds flavor and juiciness when cooked.

The term top blade originates from traditional meat classification, used in Spanish-speaking countries to identify specific parts of the animal with particular characteristics in terms of flavor and cooking method.

In gastronomy, top blade steaks are ideal for grilling, barbecuing, or stewing, as their composition allows the meat to maintain its tenderness and juiciness, especially when cooked over medium or low heat. They are highly valued in traditional recipes from various Latin American countries.

In Hispanic America, this cut may have other names depending on the region, such as blade steak, or even simply blade. In some countries, it may be confused with similar cuts like shoulder roast or shoulder steak, although the top blade is distinguished by its location and texture.

Properties: this cut is a good source of high-quality protein and minerals like iron and zinc, which are essential for health. Furthermore, its moderate fat content contributes to a balanced energy intake, making it ideal for nutritious and flavorful dishes.