Blade Steak


Blade steak. The blade cut comes from the heavily exercised muscle in the shoulder section. It has a line of connective tissue down the middle, creating a tough steak best suited to a slow cooking or braising method to yield a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option. Pack size approximate to nearest 100g.



Blade Steak

Additional information

Weight N/A