Protein Food
Blade Steak
About This Entry
Blade steak is cut from the chuck shoulder blade with a seam of connective tissue running through it. Flavorful and economical — best marinated or slow-cooked — it suits rustic reds and everyday pairings when cooked to retain moisture.
Beginner Guide
Blade steak includes part of the flat iron muscle before it is trimmed into flat iron. The connective line in the middle needs either slow cooking or removal.
FAQ
- What is Blade Steak?
- Blade steak includes part of the flat iron muscle before it is trimmed into flat iron.
- How should Blade Steak be cooked for best results?
- Cook to medium-rare or medium depending on thickness; rest 5–10 minutes and slice against the grain when the muscle grain is visible.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Blade Steak
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- steak
- Anatomical cut
- chuck
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- moderate
- Primary cooking methods
- grill, braise
- Recommended doneness
- medium, medium well