Angus BBQ Blade Steak
$24.99per kilogram
Blade cut for the barbecue. Hot plate, quick turn, done.
How much, and how long
- Per adult
- 220ga guide, not a rule
- A kilo feeds
- about 5 adults
- Cook it
- Barbecue · Grill · Pan
- Minutes
- 2-3 a side, then rest
- Inside
- 55-60°C
Boneless. A kilo feeds four to five at a barbecue with sides.
About this cut
Blade off the shoulder, cut for the barbecue, so it is ready to go straight on the plate. It carries more flavour than the lean cuts at a price that suits feeding a crowd. It is the steak for a crowd: quick to cook, easy to share, and it goes into bread as well as onto a plate. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
A night in olive oil, garlic and rosemary at home does it no harm at all. Get the plate hot before the steak touches it. Two to three minutes a side and then off to rest; it will keep cooking on the plate, so pull it early. Pull it between 55°C and 60°C and rest it; it climbs a few degrees as it rests. Rest it a few minutes and slice it across the grain.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
BBQ, grilling, steak sandwiches, steak salad.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
For slow braising
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Angus Chuck Steak
$26.99per kilogramBraise it rather than grilling it, and it eats better than its price.
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For premium steak
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Angus Scotch Fillet
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Angus New York Steak
$59.99per kilogramStrip loin cut thick, fat cap left on. Stands up to a hot grill.
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Angus Beef Brisket 1kg
$21.99per kilogramBrisket. Cook it low for hours and it does the rest.
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Angus Red Wine Roasting Beef 1kg
$28.99per kilogramRoasting beef in a red wine marinade. Straight into the oven.
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Angus Diced Beef
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Angus Crumbed Steak
$28.99per kilogramCrumbed steak, ready for the pan. No mess at home.
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