Misuji (Top Blade Steak) and Flat Iron Steak

Are you familiar with Misuji Steak (Top Blade Steak)? In Japan, there are even steak restaurants that feature Misuji Steak, so it seems to be quite popular.

Actually, Misuji is a cut from the same part as Flat Iron Steak, from the area behind the shoulder blade. It is a rare cut, with only about 3kg taken from one cow. The English name “Top Blade” comes from this, meaning the meat sits on top of the shoulder blade (Shoulder Blade).

The red section above is the part those cuts are from, and our problem is that if we cut Flat Iron Steak, we can’t get Misuji, and if we cut Misuji, we can’t get Flat Iron Steak.

The block we can take looks like this.

There is a board-like sinew running through the center, which is also said to be where the name Misuji (mi=three, suji = sinew) comes from. Cutting this perpendicular to the sinew gives Misuji, while cutting around the sinew gives Flat Iron Steak.

Because it comes from a part that doesn’t move much, the fibers are fine and the meat becomes very tender. Compared with filet, it tends to have more marbling and more fat, but its low melting point means it melts in the mouth and stays light, so it doesn’t feel greasy. You can also enjoy the rich umami of the lean meat, and the balance between the fat and lean flavors is excellent.

You may be wondering whether to choose Misuji or Flat Iron Steak. Misuji is cut relatively thick and has sinew in the center, so it is recommended for those who want to cut it up and use it for yakiniku (Asian style barbecue). Flat Iron Steak can be cooked and eaten as is, so it is recommended for those who want it as a steak.

If you’re eating it as a steak, cook it slowly over low heat. If you’re eating it thinly sliced, a quick sear will bring out the best flavor. Seasoning with just salt, or with wasabi soy sauce, is recommended. Please give it a try!

	5A: Top (Chuck) Blade Steak / Misuji (3cm-thick slice)
	5N: Flat Iron Steak / Flat Iron Steak