1. Blade / Chuck

Blade steak comes from the shoulder blade. It is a versatile cut that can be barbecued and pan-fried, cut into strips and stir-fried or diced for slow-cooking in a braise.      

Beef blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.

Being one of the neck muscles used to support the head, chuck contains a great deal of connective tissue and therefore suits moist slow-cooking techniques that break down the connective tissue. Perfect for curries and stews with great full flavour and a fantastic gelatinous texture.

The oyster blade sits on the shoulder blade and when separated from the shoulder can be cut into steaks for pan-frying or barbecuing. It has a thin line of gristle that runs through the centre of the steak which should be scored to prevent curling when cooking. It is also a perfect cut for stir-frying with its full flavour and tenderness.    

Commences August 2017 - late November 2017

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DELIVERY:

We deliver Bulk Meat to the following District Council areas:

Gawler, Light, Mallala, Playford, Salisbury, Tea Tree Gully.

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Melinga Farm beef is a registered MSA producer. This grading guarantees its tenderness, quality and juiciness. Introduced in 2000, MSA sets the standard for best practices in beef production from paddock to plate, ensuring a top quality end product, taking the guesswork out of buying and cooking quality Australian beef.