The Top Blade is a part of the cow's shoulder, located on the inner side of the shoulder blade. The Japanese name "Misuji" comes from the three tendons visible in its cross-section, characterized by one thick tendon in the center and two thin tendons above and below. While the shoulder and foreleg are areas with high activity, the inner side of the shoulder blade moves less, resulting in fine fibers and a tender texture.

The Top Blade is an extremely rare cut, yielding only about 2–3 kilograms per cow. This rarity makes it a premium cut, especially in the case of Japanese beef, where beautiful marbling forms along the tendons, giving the cross-section a leaf-like appearance. Its visual appeal and rich flavor make it particularly valuable.

The Top Blade strikes an excellent balance between fat and lean meat, allowing you to enjoy the sweetness and aroma of the fat. It is widely used in dishes such as "Tokujou Karubi" at BBQ restaurants, steaks, shabu-shabu, and sukiyaki. The central tendon is not very tough and can be enjoyed even when cooked as-is.