The Under Blade is a thin muscle taken from beneath the shoulder blade once the blade is carefully removed from the chuck. Once all the sinues have been removed the Under blade can be cut into steak portions and grilled or fried. This extremely tender muscle with very little fat or marbling can be used for grilling or frying, but do not over cook as it will dry out.

Average Weight Per Piece

1.5 - 2 kg

Beyond Beef Label

Cooking Suggestion



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