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CROSS CUT BLADE IS THE PERFECT CHOICE FOR HEARTY SLOW COOKED DISHES. AN ECONOMICAL CUT THAT WHEN COOKED SLOWLY WILL BE TENDER AND DELICIOUS.
A boneless cut from the shoulder blade area of the forequarter. A succulent cut, medium-tender with a medium grain. Cross cut blade has a distinctive line of gristle through the meat that softens to gelatin with slow, moist cooking.
Pieces of cross cut blade steak are excellent braised, retaining their succulence. Cut the cross cut blade into 2cm cubes. Oil the cross cut blade in a frying pan over a high heat before transferring to a casserole dish or slow cooker. Browning the cross cut blade will help develop the flavour of the beef. Add stock or liquid along with your choice of vegetables. Liquid should almost cover the meat. Cover with a tight lid and cook in a preheated oven or slow cooker according to the recipe.