Blade chuck steak is a cheap and flavorful cut of beef, but it’s naturally tough. The good news is there are ways to make it tender and delicious. This guide walks you through everything you need to know – from where it comes from on the cow and its alternative names to its flavor profile and the best ways to cook it.
What is Blade Chuck Steak?
Blade chuck steak is a beef cut from chuck primal. It’s a bone-in, lean cut with several muscle groups separated by connective tissues and external fat. It’s naturally tough and chewy, so cooking it like a regular tender steak over high heat will only make it worse – dry, rubbery, and hard to eat. But with the right cooking methods, it is possible to turn this cheap cut into something tender and delicious.
That said, making blade chuck steak tender requires time and skill. If you’re looking for a simple, flavorful, and easy-to-cook steak on a budget, this cut isn’t the best choice. Instead, opt for a more tender cut that requires less effort.
What Are the Other Names for Blade Chuck Steak?
Here are the most popular other names for the blade chuck steak in the United States:
- Boneless Blade Steak 1st Cut,
- Deluxe Blade Steak.
Where Does a Blade Chuck Steak Come From on a Cow?
Blade chuck steak comes from the chuck primal, a section of the cow’s shoulder. Depending on how the butcher cuts it, this steak includes around 10 muscles and a small bone, giving it a unique flavor and texture. Just remember, blade chuck steak isn’t the same as top blade steak.
What Does Blade Chuck Steak Taste Like?
Blade chuck steak has a strong, beefy flavor, typical of cuts from well-exercised parts of the cow. Its natural toughness and chewiness require slow, low-temperature cooking to unlock its best texture and taste. When cooked properly, it becomes tender and intensely flavorful.
What Are the Best Methods for Cooking Blade Chuck Steak?
Blade chuck steak is tough and full of connective tissue and fat separating its various muscles. Cooking it like a premium steak won’t work. The best way to cook it is low and slow, ideally by braising. Slow cooking breaks down the tough fibers, making the meat tender and flavorful.
Don’t try to cook blade chuck steak fast over high heat. It’s a bad idea because it’ll stay chewy and tough. It’s not a ribeye or a strip steak. If you really want to cook it quickly and over high heat, you’ll need a strong marinade to break it down first. But if you’re looking for a simple pan-seared steak like premium cuts, it’s better to choose a more tender option.
