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