18 © 2017 2019 FLANK STEAKS Approx. 1.5-2lb The flank steak is wide, flavorful cut with a satisfying chew and a loose structure that absorbs marinades extremely well. BUTCHER INFORMATION: Cut from the abdomen region. COOKING/PLATING TIPS: Most chefs marinate flank steaks and then grill or broil them. High heat is often used to create a flavorful outer crust while leaving the center medium-rare. Slice thinly against the grain before serving for optimal tenderness. MENU TYPE: Low to Medium Price Point. Flank steaks are enjoyed around the world, and their marinade affinity means they can be easily flavored to suit most menus. BOLAR BLADES (CLOD HEART) Bolar blades are a flavorful cut from the Chuck that must be ground or slow-cooked in order to become tender. BUTCHER INFORMATION: Cut from the Chuck primal. COOKING/PLATING TIPS: Bolar blades can be ground for use in meatloaf, meatballs, burgers or sauces; braised for pot roast; or cubed for stew meat. MENU TYPE: Low to Medium Price Point. Ground or braised, bolar blade meat can be used on a huge variety of menus. TOP ROUNDS, CAP OFF Approx. 11-12lb Also called the inside round, the top round is a large, flavorful roast that works extremely well in moist-heat applications (braising, as pot roast, or for stew meat). It takes mari- nades well and can be cooked or cut into economical, lower cost top round steaks. BUTCHER INFORMATION: Cut from the Round primal. The cap (fat layer) has been removed. COOKING/PLATING TIPS: Ideal for braising, top rounds make excellent pot roast and roast beef or sandwiches. Top rounds can be cut into stew meat or top round steaks for London broil. It’s also traditionally thinly shaved in Japan for sukiyaki & shabu shabu, where it’s cooked at the table by briefly submerging in hot broth or water. MENU TYPE: Low Price Point. An economical and versatile cut often found on European, Asian and bistro menus.