Beef Cattle Discovery - Retail Cuts - Chuck Blade Steak | Animal & Food Sciences

Department of Animal & Food Sciences

Martin-Gatton College of Agriculture, Food and Environment

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Beef Cattle Discovery - Retail Cuts - Chuck Blade Steak

Cut taken from the Chuck

Chuck 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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Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686