Demystifying the Veal Blade Steak: A Guide to This Underrated Cut

The veal blade steak is an overlooked gem that deserves more attention. This flavorful, budget-friendly cut offers a uniquely tender and juicy meat experience. But what exactly is a veal blade steak? Where does it come from and how do you cook it to perfection?

In this guide, we’ll cover everything you need to know about recognizing, preparing, and cooking veal blade steak so you can take your culinary skills up a notch. Let’s start from the top and explore why this cut deserves a place in your kitchen!

What is Veal Blade Steak?

Veal blade steak comes from the shoulder of young cows raised for veal Specifically, it is cut from the blade roast, which is a thick crosswise slice from the shoulder above the shoulder blade

The veal blade steak contains meat originating from the shoulder muscles of the calf In the middle of the steak runs a sinew or connective tissue that becomes deliciously tender when cooked slowly using moist heat

This cut is sometimes called a veal chuck steak or veal shoulder steak. Don’t confuse it with beef blade steak, which comes from older cattle and has a slightly different flavor and texture.

Where Exactly is it Located on the Animal?

As mentioned, veal blade steak hails from the shoulder region of calves raised for veal. The calves are generally around 16-18 weeks old when slaughtered.

On the intact shoulder, the steak comes from an area above the scapula or shoulder blade. It includes sections of the triceps brachii and deltoid muscles which enable shoulder movement and stability.

When the whole shoulder is removed from the carcass, it is then fabricated into subprimal cuts like the blade roast, arm roast, and shoulder clod. Veal blade steak is sliced from the square-shaped blade roast specifically.

Knowing the origins helps understand why the veal blade steak contains a hearty sinew and ample connective tissue that delivers flavor and tenderness when cooked properly.

What Sets Veal Blade Steak Apart?

Unlike more delicate cuts like loin or rib, veal blade steak offers deeper, beefier flavor. Here’s why it stands out:

• Richer taste: The shoulder muscles get more use, so the meat has robust veal flavor.

• Tender and firm texture: When cooked right, the sinew softens while the meat stays juicy.

• Abundant collagen: Connective tissue breaks down into gelatin to keep the meat succulent.

• Substantial cut: A hearty steak that fills you up without emptying your wallet.

• Versatile for cooking: Slow braise, pan sear, grill or broil – lots of options!

For meat lovers on a budget who crave depth of flavor, veal blade steak checks all the boxes.

How to Select Quality Veal Blade Steaks

Since the veal blade steak comes from a working muscle group, quality selection is important:

• Choose uniform thickness: Around 1-1.5 inches works well for even cooking.

• Pick flexible over brittle: Meat should have some bend and resistance when raw.

• Look for marbling: Thin streaks of fat mean more moistness when cooked.

• Verify color: Should be light pink to pale red without brown spots.

• Confirm freshness: Avoid odors and pick sell-by dates furthest out.

Seek out veal raised on natural milk diets for superior flavor in the meat. Always inspect cuts thoroughly before purchase.

Preparing Veal Blade Steak for Best Results

Proper preparation transforms a veal blade steak from chewy to succulent. Here are some tips:

• Trim excess fat: Leave a bit for flavor but remove thick sections that won’t render fully.

• Pound gently: Use a mallet to softly break up the sinew’s fibrous texture before cooking.

• Marinate for tenderness: Soak in wine, citrus, vinegar, or proteolytic enzymes pre-cooking.

• Pat dry: Blot steaks with paper towels before seasoning so flavors stick.

• Season simply: Salt, pepper, garlic powder, thyme, and olive oil work well with veal.

• Bring to room temp: Take chilled steaks out 30 mins before cooking so they cook evenly.

With a little prep work beforehand, your veal blade steak will cook and taste its absolute best.

Cooking Methods for Tender, Flavorful Veal Blade Steak

To turn veal blade steak into a delicious meal, use moist, slow cooking techniques:

• Braise low and slow: Brown meat then simmer gently in broth until fork tender – about 1-2 hours.

• Stew with vegetables: Add cubed steak, veggies, and seasonings to a pot and simmer until done.

• Sous vide to perfection: Vacuum seal and water bath the steak anywhere from 10-24 hours depending on texture desired.

• Slow cooker savory: Pop steak in a crockpot with flavors like red wine, tomatoes, and herbs for easy shredding.

• Make a meaty biryani: Marinate cubed steak in yogurt, spices, and saffron then cook with rice in the oven.

Any slow, moist heat method will beautifully tenderize veal blade steak into a melt-in-your mouth meal.

Sample Recipe Ideas for Veal Blade Steak

Here are just a few recipe ideas to inspiration your own veal blade steak creations:

• Rosemary braised veal blade steak – Sear meat then braise with chicken stock, tomatoes, red wine, garlic, and fresh rosemary.

• Crockpot barbacoa veal tacos – Mix a chipotle chili paste rub for veal then slow cook with beer and serve in warmed tortillas.

• Asian ginger veal blade steak stir fry – Quick marinate thin sliced steak in soy, sesame oil, ginger and chili flakes then stir fry with veggies.

• Creamy mustard veal blade steak – Bread steak pieces then sauté in an easy pan sauce of mustard, garlic, white wine, and cream.

• Veal blade osso buco – Braise veal shanks in broth with vegetables, tomatoes, and herbs for this hearty Italian classic dish.

With its deep veal essence and tender texture, the possibilities for creative veal blade steak meals are endless!

The veal blade steak may not get the same attention as fancier cuts, but it offers an incredible value. This flavorful, budget-friendly cut becomes fall-off-the-bone tender with slow, moist cooking methods. Low and slow braising, stewing, or sous vide transform its hearty texture into pure delight. For those seeking an underrated cut that overdelivers on taste, look no further than the veal blade steak.