Under Blade – Subsection Cut

The under blade is a beef cut from the upper part of the chuck roll, just below the chuck eye roll. It’s a cheaper, leaner, and tougher section of the chuck roll subprimal, but it still contains some surprisingly tender, well-marbled, and flavorful muscles. One of the best examples is the denver steak. Many steak lovers rank it as one of the best cuts and consider it a solid alternative to strip steak or ribeye.

Another cut is the sierra steak, similar in shape to flap steak and outside skirt steak, but slightly tougher and leaner. That doesn’t make it a bad cut; it just needs more attention. A good marinade and proper slicing against the grain make the meat much more tender. The under blade also yields a center-cut under blade roast, ideal for slow-cooking methods that break down tougher muscle fibers.