Blade steak

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Blade steak is a type of beef steak cut from the chuck section of a cow. It is known for its rich flavor and relatively low cost compared to other cuts of beef. Blade steak is also referred to as "top blade steak" or "boneless blade steak."

Cut and Preparation

Blade steak is cut from the chuck primal cut, specifically from the shoulder area of the cow. This area is known for its flavorful meat, but it can also be tough due to the presence of connective tissue. The steak is typically cut across the grain to help tenderize the meat.

Cooking Methods

Blade steak can be cooked using various methods, including grilling, broiling, pan-frying, and braising. Due to its toughness, it is often recommended to marinate the steak before cooking or to use slow-cooking methods to break down the connective tissue and enhance tenderness.

Grilling

When grilling blade steak, it is important to cook it over medium-high heat for a short period to avoid overcooking and drying out the meat. It is often recommended to grill the steak for about 4-5 minutes per side for medium-rare doneness.

Braising

Braising is a popular method for cooking blade steak, as it involves slow-cooking the meat in a liquid, which helps to tenderize it. The steak is typically seared first to develop a rich flavor, then cooked in a covered pot with broth, wine, or other liquids for several hours.

Nutritional Information

Blade steak is a good source of protein, iron, and vitamin B12. However, it can also be higher in fat compared to leaner cuts of beef. It is important to consider portion sizes and cooking methods to maintain a balanced diet.

Related Cuts

Other cuts from the chuck section include the chuck roast, shoulder steak, and flat iron steak. These cuts share similar characteristics in terms of flavor and texture.

See Also

• Beef cuts
• Chuck steak
• Flat iron steak
• Grilling
• Braising

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