A blade steak is a cut of meat from the shoulder of a cow or pig. Most people think of beef when they think of blade steak, with pork blade steaks sometimes being referred to as “pork steaks” to avoid confusion. This cut of meat can be tough, making it more suited to marinating and braising than quick grilling or searing, but it can also be quite flavorful, and sometimes remarkably tender, depending on how it is handled.

This cut of meat comes from the primal cut known as the “chuck,” a section of the animal which basically covers the shoulder. It is classified as a cross cut steak, because it is made by cutting across the chuck to produce steaks. There are two types of blade steak: the top blade steak, and the under blade steak. The top blade steak is much more tender, while the under blade steak tends to be a bit tougher and more difficult to work with.

Blade steaks are easy to identify, because a streak of gristly connective tissue runs down the middle of the steak. A variant on the blade steak, the flat iron steak, is made by cutting around the connective tissue on a top blade steak to yield a single piece of meat which can be quite flavorful. The very top of the shoulder is also quite tender, once the connective tissue is cut away, making the flat iron steak a coveted item in some butcher shops.

When working with blade steak, it is important to find out whether the cut is from the top of the bottom, as top and bottom steaks need to be handled differently. The more tender top cut is a more versatile cut of meat, and it can be lightly cooked, for people who like medium and rare meats. The under blade steak usually requires more work to tenderize it, such as a slow braising or roasting. In both cases, overcooking will yield a tough, rubbery steak, and excessive marination can lead to a soft, mushy steak.

You may also see top blade steaks referred to as book steaks, top chuck steaks, petite steaks, or lifter steaks. Under blade steaks are known as bottom or California steaks to some butchers. As with any meat product, blade steak should be kept under refrigeration until use. To thaw frozen blade steak, the steak should be placed in the fridge overnight, as room temperature thawing can promote the growth of bacteria.