Blade Steak

• Rich, full beef flavour

• Well marbled and particularly good when slow cooked

• A great choice for casseroles, braises and hearty dishes

• Good value for a naturally flavoursome cut

Cooking Suggestions

Blade steak is best cooked low and slow.

Brown the steaks in a hot pan first, then add to a casserole dish or heavy pan with stock, vegetables and your choice of herbs or seasoning.

Cook covered at around 150–160°C for approximately 2½–3 hours, or until the beef is tender and pulls apart easily.

It also works particularly well in a slow cooker for 6–8 hours on low.

Your order may arrive chilled or frozen, depending on availability. If chilled, please keep refrigerated and enjoy by the use-by date shown on the label.

If frozen, transfer to the freezer or allow to defrost slowly in the fridge. If your beef arrives partially defrosted, keep refrigerated and enjoy within 24 hours.