Tiny Top Blade Steaks

Quoted message said:

stark writes:

Got onto top blade or flatiron steaks couple of years ago,
but couldn't find them at super markets until recently. Had
some cut at a meat market, but the steaks were tiny, maybe
four inches or so.

Now the super markets are packaging them, probably because
of the high prices of better steaks, but the top blades are
still small.

Are the cows getting smaller or is it the meat packers'
cuts that have reduced the size of top blade steaks?

Top blade (chuck) is not a very large steak... usually cut
3/4" thick and weigh no more than 6oz... in many markets
they're put through the tenderizer and sold as cube steak.

mycustompak.comTop BladeOpen ↗
_Steak.htm

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In article <[email hidden]>, PENMART01

Quoted message said:

mycustompak.comTop BlaOpen ↗
de_Steak.htm

Thanks for the pic. It looks like what the markets are
selling is about
3/4 of the full top blade, measured from the pointed end.
I'm not seeing the slight extra thickness of the blunt end
nor the dot of gristle on the steaks I'm buying. Actually
there is no blunt end to these cuts--they're rounding off
the make the ends match. If true I wonder where that
portion of meat is going--obviously onto another cut and
not onto the floor.

Stew Meat.

"stark" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

PENMART01 said:

mycustompak.comTop BOpen ↗
lade_Steak.htm

Thanks for the pic. It looks like what the markets are
selling is about
3/4 of the full top blade, measured from the pointed end.
I'm not seeing the slight extra thickness of the blunt
end nor the dot of gristle on the steaks I'm buying.
Actually there is no blunt end to these cuts--they're
rounding off the make the ends match. If true I wonder
where that portion of meat is going--obviously onto
another cut and not onto the floor.