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Blade

Veal blade if from the veal shoulder section sitting on top of the chuck and point end brisket section and is attached when on the bone to the fore shank. Although it can be sliced as an inexpensive steak it is mostly used as a roast or braided, stewed and stir-fried.


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Secondary Cuts

Rolled shoulder


A rolled shoulder is taken from a square cut shoulder, prepared from the forequarter. The bones and connective tissue are removed before rolling and trussing the cut in preparation for cooking. The natural marbling rolled into the middle of this cut dissolves into the meat, keeping it moist and flavourful while roasting.

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Blade roast


The blade roast is prepared from the shoulder in the area that sits on top of the chuck and point end brisket. It’s made up of several muscles with layers of fat and soft connective tissue. This cut is best roasted whole to tenderise it further, allowing the marbling to infuse the meat. It can also be diced for casseroles.

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Bone-in blade steak


Bone-in blade steak is prepared from the shoulder in the area sitting on top of the chuck and point end brisket. It’s made up of several muscles with layers of fat and soft connective tissue and the bone left in. This cut is best suited quick hot cooking method such as barbecue and pan-fry.

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Blade steak


Blade steak is prepared from the shoulder and is made up of several muscles with layers of soft fat and connective tissue. Low, slow cooking methods dissolves the natural marbling, resulting in a delicious flavour and rendering the meat tender.

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