Cut from under the shoulder blade, the under blade steak is similar to the 7-bone steak and the top blade steak (Flat Iron Steak) though not typically as tender. Long considered an inferior cut, the Beef Industry has been pushing new guidelines to butchers and promoting this cut as a "Value Added Cut", though the official name, Beef Chuck Under Blade Center Cut, is not exactly appetizing or meaningful to anyone who isn't a butcher.
What to Look For
Cut from the Chuck Roll, the Under Blade Roast, which traditionally has ended up as stew meat or cube steak, is cleaned up and cut into steaks. Providing that the connective tissue and excess fat is removed, this can be a relatively good cut of meat for grilling or broiling. Look for good marbling and color and a butcher who knows how to cut this piece of meat properly. Being something of a new and specialized cut, the availability of this steak may be somewhat limited.
How to Cook It
Actually cut from one of the more tender sections of beef, this can be a very versatile cut. Marinated and grilled it is a good steak at a reasonable price. This is also a good cut for kebabs, fajitas, and stir-fry. Despite the claims of tenderness, the relatively lean meat should be marinated before being cooked, regardless of the methods. I recommend at least two hours in a strong marinade.
The Under Blade Steak can be grilled hot and fast though anything over medium doneness is going to lead to a tough and dry cut of meat.
The Under Blade Steak or Roast is a good cut for braising and has excellent flavor.
Also Known As: Beef Chuck Under Blade Center Steak