| Ingredients | How to cook beef blade

How to cook beef blade


Blade is a great cut to add a hearty and wholesome flavour to slow-cooked dishes such as casseroles and stews. Often overlooked, this beef cut is flavourful and economical.

The cut

The blade cut comes from the heavily exercised muscle in the shoulder section. It has a line of connective tissue down the middle, creating a tough steak best suited to a slow cooking or braising method to yield a tender result. Kept as a whole steak, diced or cut into strips for stir-fry, the blade is a versatile option.

How to cook

Best cooking methods – Slow Cook, Simmer

Although the blade steak is known for having great flavour, it must be cooked correctly to give the most tender result. Blade can be marinated prior to searing to infuse flavour and assist in tenderising, otherwise rub in a dash of salt and pepper before browning the steak over medium-high heat in a frying pan or deep skillet.

If using a frying pan, transfer to a casserole dish and add enough liquid to just cover the steak (dependent on the recipe this could be stock, red wine or even canned tomatoes). Bring the liquid to a boil then reduce to a low heat and maintain a slow simmer. For a meltingly tender result, avoid letting the liquid boil; it should simmer gently whilst cooking. Cover with a tight lid and simmer between 70 – 90 minutes until fork tender or as the recipe advises.


Nutritional information

  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Zinc 
  • Source of Iron
  • Low Sodium
Nutrient Composition:

Beef, forequarter oyster blade, separable lean, raw (100g)

  • Energy: 651kJ (155kcal)
  • Protein: 21.8g
  • Total Fat: 7.6g
  • Saturated Fat: 2.6g
  • Sodium: 59mg
  • Iron: 2.0mg
  • Zinc: 4.6mg
  • Vitamin B12: 2.3ug

Consider nutrition information of other ingredients added while cooking.

Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021


Posted by Beef + Lamb New Zealand