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| Ingredients | How to cook cross cut blade steak

How to cook cross cut blade steak

Cross cut blade is the perfect choice for hearty slow-cooked dishes. An economical cut that when cooked slowly will be tender and delicious.

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

Best cooking methods – Slow 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. The liquid should almost cover the meat. Cover with a tight lid and cook in a preheated oven or slow cooker according to the recipe.

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12
  • Good source of Iron
  • Source of Zinc 
  • Low Sodium
Nutrient Composition:

Blade, Raw, Lean (per 100g)

  • Energy: 647kJ
  • Energy: 154kcal
  • Protein: 21.8g
  • Total Fat: 7.6g
  • Saturated Fat: 2.6g
  • Polyunsaturated Fat: 0.2g
  • Omega 3: 0.112g
  • Monounsaturated Fat: 2.6g
  • Cholesterol: 55.9mg
  • Sodium: 59mg
  • Iron: 2.0mg
  • Zinc: 4.6mg
  • Vitamin B12: 2.3ug
  • Vitamin D3: 0.18ug
  • 25-OH Vitamin D3: 0.195ug
  • Selenium: 2.0ug

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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