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.
If you're in Golden Bay, order before Friday evening and pick up at the Takaka Market on Saturday morning. Dismiss