Harper Valley Ranch Beef Blade Meat

Beef Blade Meat comes from the top of the Chuck cut, sometimes called top blade. If you get a blade steak, it will have a line of connective tissue down the middle, that very chewy. For this reason, many folks claim braising or slow cooking is the best way to cook this cut. You can also cut this out, and that is how a flat iron steak is produced. 

Not all steaks are created equal! This cut is from the Chuck, so it will have a “stringy” texture, it’s not a tenderloin! We enjoy this change in texture, but be sure to cut across the grain when serving.


Season the Meat

The cut will be a fairly thin (about ½ inch) long slab of beef. Remove any excess fat and season with your favorites. I used salt, black pepper, paprika, and a little rosemary.



Beef Blade Meat Raw.jpg


After you season, place the meat into a Ziplock bag and marinate in olive oil. Squeeze as much air out as possible. You can toss in some chopped onions or peppers if you want.




Let the steak marinate for at least two hours, bring the meat to room temperature, and then broil on high. It will cook fast, so about 3 minutes on each side will get you to medium-rare.


Let Rest and Cut ACROSS the grain.


Serve and Enjoy!