Matches in DBpedia 2015-10 for { ?s ?p "In butchery, the top blade steak comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to braising. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which eliminate the connective tissue.Kosher butchers refer to this cut as "minute steak"; minute steak is usually made from round, which is expensive to prepare according to kashrut and thus not commonly sold by kosher butchers."@en }
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- Blade_steak abstract "In butchery, the top blade steak comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. They have a line of tough connective tissue down the middle, creating a tough steak best suited to braising. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which eliminate the connective tissue.Kosher butchers refer to this cut as "minute steak"; minute steak is usually made from round, which is expensive to prepare according to kashrut and thus not commonly sold by kosher butchers.".