AKA: Denver Cut, Zabuton Steak
Primal: Chuck (US)
Cooking Methods: Grill, Pan-Fry
Good For: Dinner Steak
Fat Content: Moderate
This relatively new cut of Beef is marked by its well-defined marbling and loaded flavor. Due to the presence of fat tissues within its fiber, it tends to have a juicy texture when cooked. The portion bears similarity to the Top Blade Steak and the 7-Bone Steak but lacks the tenderness of these two.
If left uncut, this portion is good to be made as a whole roast in the oven or even as a pot roast. As a steak, this cut is better off if cooked using the slow, moist way of cooking meat. It can be braised or stewed using flavorful liquids like wines and broths as preparation accompaniments. The cut can also be broiled, grilled and sautéed but require several hours of marinating to break the tough connective tissues. Both dry as well as wet marinades can be used to attain optimum flavor. The Under Blade Steak is popularly used in Shabu Shabu (also called Chinese Hot Pot) after being sliced as thin as 1/16 of an inch.
As its name suggests, the cut is taken from under the shoulder blade of the animal. When cut from the Chuck Flap, the portion attains a square shape.
The Under Blade Steak was one of the cuts introduced by the $1.5 million USD worth study conducted by meat retailers and meat scientists collaboratively in order to minimize wastage from a Beef carcass.
The cut is also called Zabuton Steak, named after the Japanese word 'zebuton', which is used for square-shaped Japanese pillows and is a reference to the square appearance of this cut.Popular Dishes: Shabu Shabu (Chinese), Grilled Meat, Broiled Meat, Braised Meat. Stir-Fried Beef, Fajitas
This information about Underblade Steak was sourced from our meat cut app