Fabrication Process

The Beef Top Blade is a boneless chuck portion prepared from Beef USDA Prime, Choice and Select graded beef chucks. The cut is approximate to the NAMP/IMPS code 114D Beef Chuck, Shoulder (Clod), Top Blade. This item is produced from an item 114 Beef Chuck, shoulder (Clod) and consists of the infraspinatus (top blade/flat iron/triangle) muscle, with the exterior fat cover removed completely to the silver tissue. Adjacent lean shall not exceed 1/8″ in thickness and 6 ins in area. The item shall have no cuts exceeding 3″ in length or 1″ in depth.

NOTICE: The above statements, recommendations, suggestions, and data we believe to be dependable. Nevertheless, all such statements, recommendations, suggestions, and data presented herein above are made without guarantee, warranty, or responsibility of any kind on our part. The above information is subject to change without notice.

Product Specification

Pack Size

1 piece per bag 10 bags per box 10 pieces per box

Avg. Net Wt

55.00 lbs

PRIME, CHOICE, SELECT