Meat
Blade
Beef blade is the chuck section around the scapula—flavourful, moderately tough until collagen melts, and versatile for pot roast, stew cubes, and some grilled steaks when cut thin as blade steak. A line of connective tissue runs through thicker pieces and softens with moist heat. Braise whole or cube for stew; thin blade steaks can be marinated and grilled quickly. Brown well before liquid. Excellent grind material when trimmed. Value cut with serious beef flavour.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.1 g
- Saturated Fat 4.73 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.3 mg
- Sodium 60 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.7 g
- Water 63.6 g
- Energy 187 kcal
- Water 63.6 g
- Protein 21.7 g
- Fat 12.1 g
- Saturated Fat 4.73 g
- Monounsaturated Fat 4.86 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 63.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.05 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 388 mg
- Major Minerals 386 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.3 mg
Vitamins
vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.05 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
British household cooking used blade for pot roasts and stews.
American markets sold blade steaks as an affordable grill option.
Chefs braised whole blade for family-style restaurant service.