Angus Blade Steak
$25.99per kilogram
Good flavour, good price. Slow-cook it or marinate and grill.
How much, and how long
- Per adult
- 240ga guide, not a rule
- A kilo feeds
- about 4 adults
- Cook it
- Pan · Grill · Slow cook · Braise
- Minutes
- 3-4 a side hot, or 150 braised
- Inside
- 55-60°C grilled; 90°C+ braised
Boneless. A kilo feeds four to five either way you cook it.
About this cut
Blade comes off the shoulder, next to the chuck, and sits between a braising cut and a steak. Given time in a casserole it goes tender; given a hot grill it holds up fine too. It will not take a long dry cook at medium heat. Fast and hot, or slow and wet, and nothing in between. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
For a steak, hot pan or grill, three to four minutes a side. For the braise, brown it, then liquid, lid on and two and a half hours in a low oven. Grilled, pull it between 55°C and 60°C and rest it; it climbs a few degrees as it rests. Braised, it is done when it is fork-tender, about 90°C inside; time matters more than the number. Rest the steak five minutes and slice it across the grain; serve the braise straight from the pot.
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
Casseroles, braising, slow cooker, steak and onion gravy.
Not the right choice?
The cuts to buy instead are below, with prices.
Cooking something else?
For quick barbecue cooking
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Angus Stir Fry Beef
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