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Flat iron steak (also called top blade or butler's steak) is a flat, uniform, boneless cut of beef (Bos taurus) taken from the top blade muscle of the shoulder, one of the tenderest muscles in the whole carcass. Well-marbled, deeply beefy and remarkably tender for a shoulder cut, it became a modern butcher's success story — grilled or seared fast and hot, then sliced across the grain.