Blade Steak

Blade steak is a cut of beef that comes from the shoulder section of the animal, specifically from the blade roast. It is a flavorful but less tender cut of meat that is best cooked using slow, moist cooking methods to break down the connective tissue and make the meat tender.

Blade steak comes from a muscle that sits on the blade bone, and can include cuts such as the top blade or the flat iron steak. It is typically a relatively inexpensive cut of beef, making it a popular choice for stews, braises, and other slow-cooked dishes.

Due to its relatively high fat content and tough texture, blade steak is best cooked using moist heat methods such as braising or slow roasting. This involves cooking the meat in a liquid, such as broth or wine, for several hours until the meat is tender and flavorful.

Blade steak can also be grilled or pan-seared, but it requires a bit more care to prevent it from becoming tough and chewy. Marinating the steak prior to cooking can help to tenderize it and add additional flavor.

In summary, blade steak is a cut of beef that comes from the shoulder section of the animal, specifically from the blade roast. It is a flavorful but less tender cut of meat that is best cooked using slow, moist cooking methods to break down the connective tissue and make the meat tender. It is a relatively inexpensive cut of beef and is often used in stews and other slow-cooked dishes.