1.   But the top blade breaks this mold.

2.   In fact, in most supermarkets top blade is only a few cents more a pound than tough steaks like the top round.

3.   Take, for example, the top blade steak.

4.   The ideal purchase for four people is four small, boneless steaks, cut from the top blade, sirloin or rib-eye.

5.   Though the top blade steak is usually clearly labeled in supermarkets, it is also recognizable from its chunky triangular shape, which resembles that of an old-fashioned iron.

6.   When the top blade was put up against all other cuts of beef, it came in second only to the extremely pricey tenderloin.