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Blade steaks are made by slicing the top blade muscle, which is actually quite tender. The one drawback is that it has a connective tissue seam running through the center, which means that every section of steak has a piece of this tough strip of gristle right in the middle. On the plus side, a blade steak has a lot of beefy flavor and is relatively inexpensive. It can be a delicious and tender piece of meat if properly cooked.
Beef chuck primal cuts are known for their rich, beefy flavor, and the blade steak is no exception. It has a similar flavor to flat iron steak and blade chuck steak. This large primal comes from the shoulder region and produces cuts with a rich, beefy flavor. Includes slow-cooking roasts as well as more tender, grill-ready cuts like the Flat Iron Steak.
Why Choose It:
✵ This cut is easily recognizable for its thick strip
✵ You can make A traditional hunter's-style stew from it
✵ A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked.
✵ CHUCK ARM STEAK Good value and ideal to slow-cook for the most tender finish.
✵ Boneless top blade steak has a high amount of protein and moderate amount of fat
✵ And it is completely carb-free
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