Top Blade Steak (Sliced Around the Sinew)
By Sophia Müller · German Butchery Tradition · Updated 2026-05-09
Top blade is a chuck cut with a single connective-tissue band. Pan-sear, slice the band out, eat the two muscles separately. 26g protein, 16g fat per 100g cooked.
Top blade steak is an 8 to 10 ounce cut from the chuck shoulder, sometimes called chicken steak or blade steak. The defining feature is a thick band of connective tissue (silver skin) running through the middle of the cut, dividing it into two muscles — when you split the band lengthwise, you get two flat iron steaks. Cooked whole and sliced around the sinew, top blade delivers 44g protein, 27g fat, and 425 calories per 6-ounce serving. The cut runs $9 to $13 per pound — cheaper than flat iron because the connective tissue band makes the steak look 'lower quality' to most shoppers. Pan-sear at high heat for 4 minutes per side; pull at 125°F internal; slice on either side of the connective tissue band (not through it) and discard the band. The two halves eat like flat iron steak — tender, beefy, with subtle marbling.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 6 oz top blade cooked (after sinew removed) | 44g | 27g | 425 |
| 1 tbsp butter | 0g | 8g | 70 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 44g | 35g | 495 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Salt the steak on both sides 30 minutes to 24 hours before cooking.
- 2
Heat a cast iron skillet over high heat until smoking. Add 1 tbsp butter.
- 3
Pat the steak dry. Place in the foaming butter, don't move for 4 minutes.
- 4
Flip. Sear the second side for 3 minutes, basting in the last 30 seconds.
- 5
Pull at 125°F internal (rises to 130°F during rest for medium-rare).
- 6
Rest 5 minutes. Locate the white connective tissue band running through the middle.
- 7
Slice down each side of the band, separating the steak into two muscles. Cut and discard the band.
- 8
Slice each muscle across the grain into ¼-inch slices.
Nutrition per Serving
Frequently Asked Questions
Why does top blade have that thick sinew band?
Top blade is the infraspinatus muscle of the shoulder, which has a natural fascia (connective tissue layer) running through the middle separating two halves of the same muscle. Some butchers split top blade along this band to produce two flat iron steaks; others sell it whole as top blade or chicken steak. The band itself is too tough to eat — it's collagen-rich and would need slow cooking to break down.
Top blade vs flat iron — which is better?
Same cut, different butchering. Flat iron is top blade with the sinew band already removed. If you're paying for a flat iron at $11/lb, you're paying for the butcher's work; if you're getting top blade at $9/lb, you do the work yourself in 30 seconds during slicing. The eating experience after sinew removal is identical.
Can I eat the connective tissue band?
If you slow-cook it for 2+ hours, yes — the collagen breaks down into gelatin and the band becomes tender. After a quick pan-sear it's chewy and unpleasant. For weeknight cooking just slice around it and discard. For a different application, save the trimmed bands and add them to a beef-bone broth — they contribute extra collagen.
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