| Ingredients | How to cook Y-Bone Steak

How to cook Y-Bone Steak

Y-Bone steak comes from the shoulder blade and is a very underrated steak. If you are on a budget this steak ticks all the boxes, it's tasty, it's tender, and best of all it's affordable.

The cut

Also known as a Bone-In Blade Steak, the cut is obtained by cross-cutting the primal portion on the band into separate steaks. It gets its name due to the presence of a Y-shaped bone within the portion. Prior to cooking the Bone-In Blade Steak, it might be necessary to remove the sides of the steak so that they do not end up curling upon being heated.

How to cook

Best cooking methods – Pan-Fry, Grill, BBQ, Slow-Cook

The Y-Bone Steak can be cooked on the BBQ or in the pan, just like any other steak, but slow-cooking really brings out its wonderful flavour.

A good way of cooking this cut is to roast or simmer it on low heat for a few hours by braising it or making it in the form of a stew. To cook this cut, the meat can be marinated with different types of seasonings and glazes. The portion is good for barbecuing and oven roasting as well.

When cooked for a long time, the Bone-In Blade meat softens up dramatically and is easy to pull off the bone. Apart from its affordable price, this is the reason why it is increasingly being preferred by professional chefs.

Popular Dishes: Casseroles, Steaks, Barbecue

Nutritional information

  • 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.

Posted by Shawn Moodie

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