Meat
Under Blade
Beef under blade lies beneath the top blade in the chuck—source of Denver steak and other modern value steaks when seams are followed carefully. Muscles are well-exercised but marbled enough on good cattle to grill when cut correctly across the grain. Fabricate into steaks or braise larger pieces. Grill Denver-style steaks hot and slice thin if needed. Excellent flavour for the price. Not as famous as flat iron but increasingly labelled at retail.
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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 11.5 g
- Saturated Fat 5.11 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.3 mg
- Sodium 58.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 61.9 g
- Energy 177 kcal
- Water 61.9 g
- Protein 23.3 g
- Fat 11.5 g
- Saturated Fat 5.11 g
- Monounsaturated Fat 5.25 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 67.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.1 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 30 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 368 mg
- Major Minerals 367 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.3 mg
Vitamins
vitamin-c: 30 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.1 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.44 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.6 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
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
The Denver steak from under blade was promoted as a new retail chuck steak.
Steakhouses and chains added under-blade steaks to value menus.
Craft butchers featured under blade in whole-animal cutting classes.