top blade
Beef top blade, also known as flat iron steak, is a cut of beef that comes from the shoulder area of the cow, specifically the chuck section. It has gained popularity due to its tenderness and flavor, often being compared to more expensive cuts like ribeye or strip steak
Q&A
When the meat is vacuum packed, the myoglobin in the meat does not meet oxygen and turns blackish red. The color of the meat will gradually return when the package is opened.
When the cutting surface touches the meat, it cuts off oxygen and causes the meat to appear brown and black due to the flesh pigment myoglobin. This is a natural phenomenon and does not affect the quality of the meat.
Refrigeration
Refrigerated meat is packaged in a layer of special vacuum packaging for freshness and it is best kept in the refrigerator below 0 degrees (F).
Frozen
Can be kept in a freezer at 10 degrees (F) or below for up to 6 months from the date of manufacture.
(Due to the fresh nature of the product, it is recommended to consume within 30 days when frozen)
The vacuum packaging may cause the meat to be compressed and appear smaller. Once the packaging is removed, the meat will return to its original appearance, including thickness, in about 20 minutes.
food safety (gmp/haccp/usda)
