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Beef blade is a tender beef steak that is cut from a muscle in the beef chuck primal cut and the beef chuck primal cut is taken from the large beef cut known as the beef forequarter. Although beef blade is a tender cut, it contains some tough connective tissue that can be tenderised by braising it and this involves cooking it slowly by using a low heat temperature.

Beef blade is excellent for cutting into smaller steaks and these include; beef blade steak, beef blade roast, flat iron steak and ground beef.

  • Beef Blade Steak:

Beef blade steak is cut from the shoulder blade of the beef blade and it is a versatile cut that can be barbecued and pan-fried and it can be cut into strips and stir-fried or diced for slow-cooking in a braise.

  • Beef Blade Roast:

Beef blade roast is cut from the shoulder blade of the beef blade and it is a very flavourful cut that is versatile enough to be cooked whole as a roast or sliced into steaks and it can be cooked over a barbecue or in a pan, it can also be thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.

  • Flat Iron Steak:

Flat iron steak is a cut that has all of the tough connective tissue and silver skin removed and it is cut from the beef blade. It is therefore, cut into easy to use portions that are lean and extremely tender, juicy and full of flavour.

  • Ground Beef:

Ground beef also known as beef mince, is taken when the beef blade is being cut into the smaller steaks and there will be some gristle (very tiny pieces of beef) produced during the cutting process.

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