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Old 03-05-2012, 08:14 AM   #1
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Blade Steak

I bought a couple of blade steaks last week and am not sure how to use them. I've never had them before. Any ideas?

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Old 03-05-2012, 08:21 AM   #2
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Is it the same cut as flat iron steak?
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Old 03-05-2012, 08:24 AM   #3
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Pretty sure it's not. Don't know where it comes from. Should've asked at the meat counter.
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Old 03-05-2012, 08:40 AM   #4
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You could cut them up with kitchen shears for a nice beef stew.
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Old 03-05-2012, 08:44 AM   #5
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Quote:
Originally Posted by Zhizara View Post
You could cut them up with kitchen shears for a nice beef stew.
If I grill or broil them would they be tough? Can I marinate them? From now on, I/m sticking with cuts of meat I know how to deal with.
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Old 03-05-2012, 08:49 AM   #6
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Top blade steak would be flat iron steak. Blade comes from the chuck which is the front shoulder area. Generally a tough cut of meat with lots of flavor. Best to braise or pot roast. Although, if you cut the line of gristle out of the center it also grinds nicely for ground beef dishes. Essentially - ground chuck.
If you pot roast, or braise, be sure to cut across the grain when serving/eating to cut the gristle line into small parts that can easily be removed.
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Old 03-05-2012, 08:58 AM   #7
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Braising, it is. Thanks everyone.
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Old 03-05-2012, 08:59 AM   #8
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Why don't you do it up like Swiss Steak? Flour it, braise in onions, garlic, mushrooms, beef stock and a bay leafe, thyme, and a bit of beer or wine....I would go on a low simmer for two hours in a covered pan, or in the oven in a dutch oven.....Serve with mashed potatos or egg noodles...
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Old 03-05-2012, 09:53 AM   #9
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Lobster, you Rock! That's what it's going to be. Thanks so much.
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Old 03-05-2012, 10:00 AM   #10
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Blade steaks and flat iron steaks are cut differently from the same piece of chuck.

If you cut steaks across the grain, you get blade steaks with a line of gristle through the center of each steak.

If you cut with the grain, along the top and under sides of the gristle (basically trimming out the gristle), you get flat iron steaks.
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