Grass-Fed Blade Steak: The Budget Cut with a Big Personality

  📦 Appears in: Pack B & Pack D — Blade (~430g) 

Understanding the gristle line — and cooking around it brilliantly

Blade steak has a line of connective tissue running through its centre — but that connective tissue is also the reason blade is one of the most flavourful cuts on the animal. When you cook it correctly, it becomes a feature, not a flaw. Braise it low and slow and it converts to rich gelatin; cook it as a steak and simply slice around the gristle line.

The Recipe: Blade Braised in Red Wine with Mushrooms

Ingredients:

•     Your Farmer blade steak (~430g)

•     300g mushrooms, sliced

•     1 cup red wine

•     400ml beef stock

•     1 onion, sliced

•     3 cloves garlic, minced

•     Fresh thyme sprigs

•     2 tbsp tomato paste

•     Olive oil, salt and pepper

•     Soft polenta or egg noodles, to serve

Method:

1.   Pat the blade dry. Sear all over in a very hot, heavy pan with olive oil until deeply browned on both sides. Remove.

2.   In the same pan, sauté the onion until softened, about 5 minutes.

3.   Add the garlic and tomato paste, cook for 1 minute.

4.   Add the wine and let it bubble for 2 minutes, scraping up the browned bits.

5.   Add the stock, thyme, and mushrooms. Return the blade steak.

6.   Cover and cook on the very lowest heat for 2–2.5 hours until completely tender.

7.   Remove the blade and reduce the braising liquid over high heat until glossy and sauce-like.

8.   Serve over soft polenta or egg noodles with the sauce spooned generously over.

Pack B and D deliver your blade. Here's how to make it shine. Join the Your Farmer community. 🍄