<Tr> <Th> Alternative names </Th> <Td> top blade roast, shoulder top blade roast, top boneless chuck, petite steak, butler steak, lifter steak, book steak, chuck clod, lifter roast, and triangle roast </Td> </Tr> <Tr> <Th> Type </Th> <Td> Chuck cut of beef </Td> </Tr> <P> Flat iron steak (US), butlers' steak (UK), or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the shoulder of the animal . This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed . Some restaurants offer it on their menu, often at lower price than the more popular rib - eye and strip steaks of the same grade . This is used, in some places, as a means of selling a less expensive cut from the same animal, for example Kobe beef . </P> <P> This cut of steak is from the shoulder of a beef animal . It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast . Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer . This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major . </P>

Flat iron steak cut from where in cow