Discover Beef Blade Meat

Running Harper Valley Ranch has some unexpected benefits that many people don’t get to experience. Pulling calves, plowing fields, fixing tractors, and moving cows from field to field are just a few. Some of these are more enjoyable than others, one perk we enjoy is experimenting with all the different cuts of meat. You will probably never see many of the standard cuts of meat in the supermarket.

Surprisingly beef is not just New York Steaks, Chuck Roast, and Hamburger. Many meat cuts never make it to the consumer and simply get tossed in with the grind. Many of these cuts have unique attributes that bring a different taste and texture to the meal and are very enjoyable if prepared correctly. We hope to bring you a series of recipes that use some of these little know cuts and maybe you’ll enjoy some of these gems in the future.

Beef Blade Meat

Beef Blade Meat is a cut that 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.

1) Season the steak.

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.

2) Marinate.

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.

3) Broil.

Let the steak marinate for at least two hours, bring 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.

4) Let Rest and Cut ACROSS the grain.

5) Serve and Enjoy

a. We added some roasted potatoes with Brussel sprouts and a salad. Wonderful!!!

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