All Esk Beef Products
Macronutrients per 100g
Esk Beef | Brisbane Valley, QLD
Shoulder cut with rich, beefy flavour. Slow cook only.
FarmGallanani, Esk QLD
RegionBrisbane Valley, QLD
BreedCharolais & Charbray
FarmersBen Drynan & Family
ProcessingBrisbane Valley Meats (10km)
IngredientsBEEF
Cut OverviewAbout This Cut
Blade comes from the shoulder, a hard-working muscle with deep beefy flavour and good marbling for the price. It needs time and gentle heat to break down properly. Brown it hard first to build colour, then braise covered at 150 degrees C for 2 to 3 hours, or slow cook on low for 6 to 8 hours, until the meat is fork-tender and pulls apart cleanly. Treat it as a braising cut, not a steak.
Tip: Blade rewards patience. Slow cooking transforms a tough working muscle into one of the most flavoursome braising cuts in the carcass. Brown it well, braise it long, finish the sauce. Hard to beat for the price.
Esk Beef - Brisbane Valley, QLD
SourcingHow They Are Raised
RaisingPasture and leucaena
HandlingLow-stress handling practices
What Goes In
HormonesNone used
AntibioticsNone used
PreservativesNone
Nutrition
Nutritional Values
Data Source
F000770 - Beef, blade steak, raw. Values are typical averages per 100g. Trimming the centre sinew will reduce total weight slightly. Not dietary or medical advice.
142kcal
Energy per 100g
142 kcal
595 kJ • typical average
Protein21.3g
Complete protein. All essential amino acids present.
Total Fat6.0g
Naturally occurring. Trimming visible fat will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium58mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy142 kcal / 595 kJ▼
Total energy from protein, fat and carbohydrates.
Protein21.3 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat6.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated2.4 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium58 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.2 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.3 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.6 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)5.5 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 20 minutes before cooking. Pat dry with paper towel for a better sear before braising.
Best Cooking Method
Slow cook. Sear hard in a heavy pan with hot tallow or oil to colour both sides. Transfer to a slow cooker or low oven (140 to 150°C) with stock, onion, garlic, herbs. Cover and cook 2 to 3 hours until pull-apart tender.
Seasoning
Salt and pepper the blade generously before searing. For braising, season the cooking liquid with stock, aromatics, and herbs like bay, thyme, or rosemary.
Internal Temperature
Blade is done when the connective tissue has broken down and the meat is pull-apart tender, typically at 90 to 95°C internal. Cook it low and slow for at least 2 hours.
Resting
Rest in the braising liquid for 10 to 15 minutes before pulling, shredding, or slicing.
Recipe Suggestions
Recipes
01
Slow-Braised Blade with Red Wine
▼You'll Need
800g blade, cut into 4 portions2 tbsp olive oil or beef tallow1 brown onion, diced2 carrots, diced3 celery stalks, diced4 garlic cloves, crushed2 tbsp tomato paste300ml red wine400ml beef stock2 bay leaves3 sprigs thymeSalt and pepper
Method1Preheat oven to 150 degrees C. Season blade heavily.
2Brown blade in batches in a heavy oven-proof pot with the oil. Set aside.
3Cook onion, carrot and celery in the same pot until soft, about 8 minutes. Add garlic and tomato paste. Cook 2 minutes.
4Add wine. Scrape up the fond. Reduce by half.
5Add stock, bay and thyme. Return blade to the pot. Liquid should come halfway up the meat.
6Cover and braise in the oven 2.5 to 3 hours until pull-apart tender. Serve with mash or polenta.
Tip: The central sinew disappears completely with slow cooking, enriching the sauce. Do not trim it.
02
Blade Beef Ragu with Pappardelle
▼You'll Need
800g blade, in 4cm chunks2 tbsp olive oil1 brown onion, finely diced2 carrots, finely diced2 celery stalks, finely diced4 garlic cloves, crushed2 tbsp tomato paste200ml red wine1 x 400g tin crushed tomatoes300ml beef stock1 tsp dried oregano500g pappardelle pastaParmesan, parsley, to serveSalt and pepper
Method1Heat oil in a heavy pot. Brown the blade chunks hard in batches. Set aside.
2Cook onion, carrot and celery in the same pot until soft, about 10 minutes. Add garlic and tomato paste. Cook 2 minutes.
3Pour in wine. Reduce by half. Add crushed tomatoes, stock, oregano and the blade. Bring to a simmer.
4Cover and simmer on a very low heat (or 150 degrees C in the oven) for 2.5 to 3 hours, stirring occasionally. The meat should shred with a fork.
5Shred the blade in the sauce with two forks. Season again. Reduce uncovered for 10 minutes if the sauce is loose.
6Cook pappardelle al dente. Toss with the ragu. Serve with parmesan and parsley.
Tip: Ragu always tastes better the next day. Make a day ahead and reheat gently before serving.
03
Slow Cooker Pulled Beef Blade
▼You'll Need
1kg blade, in large chunks2 tbsp olive oil or tallow2 brown onions, sliced5 garlic cloves, crushed2 tbsp smoked paprika1 tbsp ground cumin1 tbsp brown sugar2 tbsp Worcestershire sauce2 tbsp tomato paste300ml beef stockSalt and pepperBrioche rolls, slaw, pickles, to serve
Method1Pat blade dry. Season heavily with salt and pepper. Rub with paprika, cumin and brown sugar.
2Heat oil in a heavy pan. Brown the blade hard on all sides. Transfer to the slow cooker.
3Soften onion and garlic in the same pan for 5 minutes. Add tomato paste. Cook 1 minute. Tip into the slow cooker.
4Add Worcestershire and stock. Cover and cook on low for 8 hours, or high for 5 hours.
5Shred the beef in the sauce with two forks. Season again. Pile onto brioche rolls with slaw and pickles.
Tip: Leftover pulled blade freezes well. Portion into containers with sauce for quick weeknight dinners.
Hear From The Farmer
Esk Beef | Four Generations, 90 Years, One Patch of Country
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