Beef Blade Steak

Blade Steak is cut from around the shoulder blade, and has a line of connective tissue running down the middle. It is ideal for braising or slow cooking.  Pack size approximate to nearest 100g.

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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.