Cross Cut Blade Steak

The cross-cut blade steak comes from the shoulder blade. It’s ideal for slow cooking due to the gristle in the steak which softens perfectly when slow-cooked. It’s a delicious cut that’s perfect for a slow-cooked winter casserole.

Products we love with this cut:

- Pepper & Me: Whatevz Mum Filled Grinder
- River Grove: Extra Virgin Olive Oil
- Pepper & Me: Mo'rocckin Paste