CROSS CUT BLADE

CROSS CUT BLADE IS THE PERFECT CHOICE FOR HEARTY SLOW COOKED DISHES. AN ECONOMICAL CUT THAT WHEN COOKED SLOWLY WILL BE TENDER AND DELICIOUS.

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THE CUT

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.
 

HOW TO COOK

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.

NUTRIENT COMPOSITION

BLADE, RAW, LEAN (per 100g)
Energy (kJ) 647
Energy (kcal) 154
Protein (g) 21.8
Total Fat (g) 7.6
Saturated Fat (g) 2.6
Polyunsaturated Fat (g) 0.2
Omega 3 (g) 0.112
Monounsaturated Fat (g) 2.6
Cholesterol (mg) 55.9
Sodium (mg) 59
Iron (mg) 2.0
Zinc (mg) 4.6
Vitamin B12 (ug) 2.3
Vitamin D3 (ug) 0.18
25-OH Vitamin D3 (ug) 0.195
Selenium (ug) 2.0
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.
   
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  • EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)    
  • EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
  • EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults
  • SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
  • LOW SODIUM (contains less than 120g/100g)
 

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