Comes from the top shoulder blade (Chuck). It is cut across the grain which reveals the thick connective tissue that runs down the center. Cutting horizontally across this blade section will give you a Flat Iron Tender that removes the membrane. It is a very tender, juicy and well marbled cut.
AKA: Petite Tender, Top Blade Steak, Book Steak, Butler Steak, Lifter Steak, Oyster Blad Steak.
Season with salt, pepper and olive oil. Cook on a hot grill or pan to desired doneness.