"Top Blade Steak, boneless, beef, meat and fat, trimmed to 0 inches of fat, select, raw" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Top Blade Steak, boneless, beef — this is a cut of select beef trimmed from the upper portion of the shoulder blade. This muscle is not involved in movement, so the meat turns out especially tender.

The steak may contain connective tissue and a small amount of fat, which, when cooked, adds juiciness to the dish.

Cooking method for Top Blade steak depends on personal preference. It can be seared in a pan, roasted in the oven, or grilled.

When preparing the steak, it is important to follow these recommendations:

• Before cooking, remove the meat from the refrigerator and let it come to room temperature.
• Do not wash the meat before cooking, as this can lead to a loss of flavor and aroma.
• The steak should be seared in a hot pan for 1–2 minutes on each side, then finished to the desired doneness in the oven or on the grill at a temperature of 160–180 degrees Celsius.
• While cooking, do not pierce the meat to check doneness. This can cause loss of juice. It is better to use a meat thermometer to ensure it reaches the required temperature.

The degree of doneness can be chosen to taste. Rare steak has a temperature of 49–55°C, medium-rare 60–65°C, and well-done 71°C.

Top Blade Steak, boneless, beef — this is flavorful and tender meat suitable for preparing a variety of dishes. When cooked properly, it will make an excellent addition to your table.