What is the Blade Steak?

Blade steak is a cut of meat from the shoulder of a cow or pig. Most people think of beef when they think of this type of steak, with pork steaks that are sometimes referred to as "pork steaks" to avoid confusion. This cut can be heavy, so it is more suitable for marinating and stewing than fast grilling or burning, but it can also be quite tasty and sometimes remarkably tender, depending on how it is treated. It is classified as a cross -cut steak because it is made by cutting the chuck to form steaks. There are two types: upper blade and steak under the blade. The upper cut is much more tender, while under them tend to be a little harder and more difficult to work. The steak, flat iron steak, is made by cutting around the connective tissue on the upper blade, which provides a single piece of meat that can be quite tasty. The upper part of the arm itself is also quite tender as soon as the connective tissue is cut off, so that the flat iron steak of some butcher shops is looking for themtub with item.

When working with the Blade steak, it is important that the chef finds out whether the cut is above or from the bottom, because the upper and lower steaks need to be treated differently. The finer top cut is a more versatile cut of meat and can be easily cooked for people who like medium and rare meat. Under the steak usually requires more work to offer it, such as slow choking or baking. In both cases, the predominance will bring a hard, rubber steak and excessive marination can lead to a soft, cough meat.

cooks can also see steaks of the upper blade referred to as book steaks, top chuck steaks, small steaks or jacks. For some butchers are known as lower or California steaks for some butchers. As with any meat product, the steak should be kept under cooling until it is ready for use. Chefs can thaw the frozen steak steak by placing in the refrigerator overnight because defrostingAt room temperature can support the growth of bacteria.