Also known as top blade steak or shoulder top blade steak, this is the second most tender steak next to the tenderloin. This is a relatively new cut to the market. In previous years the meat around the chuck has been deemed unusable due to the connective tissues that run through it. However, a couple universities got together and found an innovative way to trim the tissue resulting in a delicious new cut of steak! There are only 2 flat iron cuts per animal, so quantity is limited.