Nose To Tail

Beef
AKA: Y-Bone
Primal: Chuck (US)
Cooking Methods: Pan-Fry, Grill, BBQ
Fat Content: Moderate
Price: Moderate

The Bone-In Blade Steak is an inexpensive Beef cut, marked by the presence of a Y-shaped bone in the middle of the meat portion. This cut is rarely used in cooking and is mostly found in Australian cuisines.

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. 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.

The cut is obtained by cross-cutting the primal portion on the band into separate steaks.

The cut gets its name due to the presence of a Y-shaped bone within the portion.

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.