Cut from the shoulder, yields a rich, succulent, beefy flavored piece that contains five muscles. The top blade can be grilled as a flat iron steak and the rest of the cut is best for slowing braising or grinding.

Cut from the shoulder, yields a rich, succulent, beefy flavored piece that contains five muscles. The top blade can be grilled as a flat iron steak and the rest of the cut is best for slowing braising or grinding.