Trimmed primal chuck ready for further preparation.
Blade Steak
Code: Chuck B009
Description
The blade is a forequarter muscle and is ideal for slow cooking.



1

2
Remove the blade and feather muscles by cutting along the natural seam between them and the rest of the chuck.

3
Separate the blade and feather muscles by cutting along the natural seam.

4
Blade muscle trimmed of all fat, excess gristle and connective tissue.

5
Cut into steaks of even thickness.

6
Blade steaks.