Beef Blade

The blade is from the shoulder area of the steer. It is prepared by following the natural seam between the ribs and the scapular bone. It is made up of several muscles which have layers of fat and connective tissue within them. Blade is a versatile cut that can be pan-fried/grilled, cut into strips and stir-fried, roasted or diced for braising. There are two blades per carcase.

Видео Beef Blade канала Australian Butchers Guild