I really love flat iron steak and know that this cut is from the shoulder blade. This morning my local Whole Foods had both "boneless shoulder chuck blade steak" and "shoulder steak." They looked different, with the former having a thick line of gristle running down the middle and the latter looked more like the flat iron steak that I'm used to with some residual silver skin membrane. The butcher mentioned that they are different cuts with the latter being "more tender than a flat iron." Any idea what the difference in these two cuts are? In the pictures below, 1 is an example of the "boneless shoulder blade steak, 2 is the "shoulder steak, and 4 is a comparison side by side. TIA.