Buy Beef Blade Steak in Melbourne 

Blade steak is cut from the beef shoulder and is marbled with fat and threaded with connective tissue. That tissue is why it belongs in a slow braise rather than under high heat: with time and moisture it breaks down into gelatine and the meat becomes tender and rich. Around 26g protein per 100g cooked.

 Brown the steak well to build flavour, then braise at 160C in stock or a sauce for 2 to 2.5 hours, or use a slow cooker, until fork tender. It is excellent in stews, curries, pies and casseroles, where the rendered collagen also thickens and enriches the liquid. Cooked fast it stays chewy, so give it the full time.

Better value than the loin steaks and, slow cooked, arguably more satisfying.