The flat iron steak is a cut of steak from the shoulder of a steer. The steak encompasses the Teres minor and Infraspinatus muscles of the steer, and one may see this displayed in some butcher shops and meat markets as a “top blade” roast. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat it usually weighs around 2 to 3 lbs, is located adjacent to the heart of the shoulder clod, under the seven or paddle bone, which is analogous to the shoulder blade in a human. The entire top blade usually yields 4 steaks, between 8 to 12oz. each. Flat iron steaks usually have a significant amount of marbling. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender which lies directly below it and which is analogous to the teres major in a human.