perhaps it was Prime ?
other than the usual ' Prime ' cuts that you see here and there
the whole steer is deemed Prime when graded on the 1/2 carcass.
so the minor cuts are still prime.
that why when you look in the meat case at non-prime meat
the marbling varies and you pick out the cuts w the most marbling.
please consider this thread :
and this book :
https://www.amazon.com/Art-Beef-Cutting-Professionals-Merchandising-ebook/dp/B00DW9JXVI
I highly recommend it for those who enjoy beef and would like to know more about various cuts.
it well wroth it to have this book .
Ill offer two pics for review purposes on this topic : The Blade :
the blade roast you might see in the MeatMarket is more of less like pic 4 on the second page
its rarely offered as its a bit of work to trim down to this stage and much easier to cut across the grain into ' Steaks '
the method here on removing the central tendon leaves the top and bottom whole
its easy to do once you understand and have dealt w that central tendon. the method I mentioned is easier for
your fist time.
enjoy and consider this book.
