The Blade Steak is off the Chuck and is found just above the Ribeye. Affordable and delicious, this is the cut we are eating right now. It is also known as a Lifter steak and some call it a "Cap" even though this is misleading since the Ribeye Cap is referred to as the "Cap". The Chuck shoulder produces bold beef flavor BUT, there is connective tissue that runs through this cut. If you were to butcher it down the connective tissue, you would have Flat Iron steaks. 

Cooking Pointers:
We recommend to braise or sous vide them. Why, you ask? Because this will render the connective tissue and add incredible flavor to this tender cut.  Alternatively, you can always further butcher them yourself and create your own flat Iron steaks or cut into strips for fajitas. The world is your oyster!