The top blade steak is one that comes from the chuck section of the steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It has a line of tough connective tissue down the middle, creating a tough steak best suited to braising

Braising

Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...

. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steak

Flat iron steak

Flat iron steak is the American name for the cut known as "butlers' steak" in the UK and "oyster blade steak" in Australia and New Zealand. This cut of steak is from the shoulder of a beef animal. The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some...

s which eliminate the connective tissue.