Product: Canada EXCEL Top Blade (Flat Iron) PRIME (Catch-Weight)
Carefully selected Canadian EXCEL PRIME-grade top blade — soft, tender meat with a distinctive line of sinew for a unique bite. Catch-weight packaging gives caterers the flexibility to cut to their own requirements. Professionally blast-frozen to lock in freshness, ensuring consistent quality and texture. Versatile — great for pan-frying, grilling, stir-frying and braising.
About the Product:
Charm Power brings you premium Canada EXCEL Top Blade PRIME. PRIME is the highest grade of Canadian beef, representing the richest marbling and the most tender meat. Cut from the chuck, the top blade is soft and tender with a single line of sinew through the middle that gives it a distinctive bite. Catch-weight packaging offers greater flexibility, letting caterers cut it into steaks, slices or cubes to suit different dishes. Whether as a steak main, stir-fried beef or a braise, it adds high-value flavour to your menu. We use advanced blast-freezing technology to lock in the freshness and nutrients, ensuring the product arrives at your kitchen in peak condition.
Product Specifications:
| Item | Description |
| Product Name | Top Blade (Flat Iron) |
| Brand | Canada EXCEL |
| Meat Grade | PRIME (highest grade) |
| Origin | Canada |
| Cut | Chuck (shoulder) section |
| Packing Format | Catch-weight (non-fixed weight, packed as whole uncut pieces) |
| Packing Specification | To be provided (e.g. approx. 15 kg/carton or 33.1 lbs/carton) |
| Product Condition | Frozen |
| Storage | Store in a freezer at -18°C or below |
| Recommended Thawing Method | Thaw slowly under refrigeration at 0–4°C |
Recommended Preparation:
For the best cooking results, we recommend following these standard professional kitchen procedures:
- Thawing: Thaw naturally in a chiller at 0–4°C to preserve the best texture. Avoid quick thawing, which affects the bite.
- Tempering: Take the top blade out of the fridge and rest at room temperature for about 15-30 minutes before cooking, so it heats through evenly.
- Patting Dry: Pat the surface thoroughly dry with kitchen paper before cooking to help develop a crisp, caramelised crust.
- Slicing/Portioning: Slice thinly for stir-fries and hotpot, or cut into thicker steaks for pan-frying and grilling. The central sinew can be kept or trimmed depending on the dish.
Soft and tender with a distinctive bite, this product is highly versatile across premium and specialty dishes:
- Pan-Seared Steak: Cut into steaks and sear quickly over high heat until caramelised outside and pink and juicy inside; season with sea salt, black pepper or your favourite sauce.
- Stir-Fried Beef: Cut into strips or slices and flash-fry with vegetables — silky, tender and never dry; great for black pepper beef or beef with Chinese broccoli.
- Yakiniku/Hotpot: Slice thinly for Japanese barbecue or hotpot — fine and tender with that distinctive sinew bite.
- Red-Braised/Stewed: Cut into chunks, sear until golden, then braise with soy sauce, spices and vegetables until meltingly tender and full of flavour.
- Beef Skewers: Cube, skewer and grill, brushing with a special sauce — charred outside, tender inside, wonderfully aromatic.
Ordering & Logistics Information:
- Order: Free delivery on orders over $500
- Please contact our sales team for detailed wholesale pricing and payment terms.
- Delivery Service: We provide professional cold-chain logistics and delivery.
