So I was wondering what Beef blade is like for low and slow and then pulling, The Beef Shed has "Western Meat Packers Whole Blade" for $9.99 per kilo and they say it is ideal for pulling but I just wanted to run it by the brains trust first
Whole Beef Blade
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I only did blade once, and it was some time ago when my skills weren't fully formed
but it didn't work out for me, didn't shred and was fairly dry
however given it was only the one and some time ago your results may vary
I'll probably stick to chuck or oyster blade personally but just because i know i can get great results from them
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Blade is the shoulder of a cow. Has lots of connective tissue, not a lot of fat. Better for "roasting" and slicing for hot beef and gravy rolls than pulling. They "Oyster" blade, or "flat iron steak" muscle has one thin strip of sinew running through the middle of it. This Muscle is pulled off the scapula bone(shoulder Blade) hence it has a "white side" to it...
Lovely cut for thin bbq steaks... -
So how would a low and slow brisket style cook go with a blade? I was thinking of doing pulled pork as well as the blade so sliced would be my preference.
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If you trim it up to "Bolar" blade specs, it will be ok. There is a lot of meat on a whole blade that is very thin and has no fat...
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I will suss it out when I get in there on probably Sunday morning to check em out, thanks for the info
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they say it is ideal for pulling
of course they do... I'm no bbq expert, but after 16 years at Harvey Beef, 6 years as a boner and 5 as a supervisor I know a little bit about the cuts/muscles from a cow... I Know I know, 6 + 5 is 11... The other 5 years were spent throughout the meatworks.
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how does it compare to the price of chuck or shin?
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They didn't have either of those listed as specials.
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try it... see how it goes... chuck would be better for pulling, it has more fat/marbling...
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you can get whole chuck for $10/kg from troy's meats in balcatta if you want pulled beef
and he has blade listed for $10/kg every week
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