Blade steak: Difference between revisions
Content deleted Content added
AlleborgoBot (talk | contribs) m robot Adding: id:Punuk (sapi) |
No edit summary |
||
| Line 4: | Line 4: | ||
|caption= |
|caption= |
||
|beefcut=Chuck |
|beefcut=Chuck |
||
|steaktype=Blade steak |
|steaktype=Top Blade steak |
||
|footnotes= |
|footnotes= |
||
}} |
}} |
||
The '''blade steak''' is one that comes from the |
The '''top blade steak''' is one that comes from the chuck section of the steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It has a line of tough connective tissue down the middle, creating a tough steak best suited to [[braising]]. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce [[flat iron steak]]s which eliminate the connective tissue. |
||
[[Image:blade_steak.jpg|thumb|300px|right|Raw Blade Steak]] |
[[Image:blade_steak.jpg|thumb|300px|right|Raw Blade Steak]] |
||
Revision as of 20:24, 30 September 2007
 |
The top blade steak is one that comes from the chuck section of the steer or heifer. The steaks are cross-cut from the top blade subprimal, also known as Infraspinatus. It has a line of tough connective tissue down the middle, creating a tough steak best suited to braising. It is becoming more popular and profitable to abstain from cross cutting the top blade and instead produce flat iron steaks which eliminate the connective tissue.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |