The top blade steak contains multiple muscles. Fat cover should not exceed 1/4"; membrane on the bottom of the steak should not exceed 1/4". Steaks are to be cut to an approximate thickness of 3/4" - 1".

Remove fat from meat and cut into thin strips. Heat half the oil in frying pan, add meat and brown quickly on high heat. Remove. Reduce heat, add remaining oil and fry onions until soft. Stir in stock and return beef to pan. Add Worcestershire sauce, tomato paste, nutmeg and pepper. Cover and simmer

Steaks: Book steak, butler steak, chicken steak, copertina di spalla (Italian), flatiron steak, lifter steak, paleron (French), paletilla , planchuela , or parte superiore de la paleta (Spanish), petite steak, top blade grill steak, top chuck steak. Strips: Fajita strips, stir-fry strips, top blade

Recipes - Haverhill Beef Butcher Shop and Meat Market, Haverhill, Massachusetts