On Aug 16, 9:22 am, Steve Wertz > wrote:
>
> >> Does it go by another name?
>
> Top blade roast/steak.
>
> >> If not, which alternative?
>
> > Chuck steak.
>
> I would use a strip or chuck eye steak. Regular chuck would be
> tougher.
>
> -sw

Ok, so I understand that blade is chuck, but in my experience a "blade
steak" is a sort of small (sometimes) thin and round (shaped) steak
with a nasty bit of connective tissue running down the middle. I
guess it all has to do with how the chuck is cut. My Moroccan husband
LOVES these. He just pan fries them. They taste a little bit like
liver to me. Not my favorite.

-Tracy