Beef Chuck

Beef Blade is a muscle found in the shoulder, between the neck and fore rib. The muscle can be cut into a blade joint or blade steaks.

There are a number of different muscles in the chuck. Generally, it is an area that gets exercised regularly, which can make the cut somewhat tough.

However, it can be tenderised by braising and slow-cooking. Chuck Eye Steaks or Denver Steaks can be cut from the chuck.

Braising steak is cut from a variety of muscles which needs slow, moist cooking to keep it melt-in-the-mouth tender. It is usually sold in whole pieces but you can get your butcher to dice it up for you or do it yourself at home.

Beef feather blade, or also called the beef feather muscle, is yet another cut that is ideal for the slow-cooker.

The feather muscle comes from the shoulder and is positioned against the shoulder blade bone.  A large strip of gristle runs through the muscle and if cooked low and slow the gristle turns into gelatine to add new levels of flavour to the joint.

Alternatively if the fat and gristle is removed the remainder of the feather muscle can be cut into Flat Iron Steaks which could be grilled/fry/BBQ.