I've been working my way through the Best Recipe Cookbook (Grill Version). In the Kabob section they recommend a cut of beef I'd never heard of before- Top Blade. So, I went out and bought some last weekend. There was a little work to cut the top blade meat into beef cubes, but Wow! I've never tasted such tender beef kabobs. Since grilling season is upon us, I thought I'd share an excellent experience. Try it with some baby 'bellas, vidalia, red peppers, etc. and your fav marinade: a very red-friendly, Summertime alternative.