This is a cut of beef from the shoulder. The overall joint is called 'chuck and blade' (it's also occasionally known, confusingly, as 'shoulder') and comprises both a chuck steak and a blade steak which when diced is sold as 'chuck and blade'.
As it’s a part of the animal that has worked the hardest during its life, this is one of the tougher cuts, so it’s less expensive and has lots of flavour but needs long, gentle cooking. Ideal for casseroles and stews.
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