Cut taken from the ChuckChuck Blade Steak

Beef - Retail Cut - Chuck Blade Steak

  • Steak that is cut less than 2 inches thick, usually about 1 inch thick.
  • Contains a flat blade bone, backbone, and rib bone.
  • Will have moire than 5 distinct muscles.
  • Has much fat and connective tissue between muscles.

* Cookery Method - Dry or Moist


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