Product: Canada DIAMOND Top Blade (Flat Iron) AAA (Catch-Weight)
Carefully selected Canadian DIAMOND AAA-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 quality Canada DIAMOND Top Blade AAA. 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, and the AAA grading assures its outstanding quality. 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 easily 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 DIAMOND |
| Meat Grade | AAA 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.
