Blade Steak
My friend gave us some moose meat, one package is labeled Moose Blade Steak,how do I cook it? Thanks so much.
Moose blade steak is also known as moose chuck steak, its cut from the shoulder blade of the animal.
This type of steak is well known as being very flavorful but not very tender. Blade steaks are delicious when they have been marinated for a long period of time. Using a marinade that has tomato base is very useful as the acid in the tomato helps to tenderize the meat.
You can also use a meat tenderizer to help soften the meat fibers. I don't meat a chemical tenderizer but rather one of those hammer style tenderizers that have a diamond pattern. Place the steak on a cutting board and hammer it on both sides to break down the fibers.
The great thing about moose chuck steak or any moose meat for that matter is you can take just about any one of your favorite beef recipes and apply it to moose meat.
One caution I give you though is DO NOT OVER COOK the meat. Moose meat is very lean (the leanest of all red meats) and will dry out quickly.
If you barbeque this blade steak be sure to cook it slowly and brush it with your marinade while it is cooking.
Let us know how it turns out.
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Manya from Tampa Bay said: My sister-in-law came down with a box of goodies from Alaska. One was a moose steak. I have thought about cooking it but didn't know how. I looked on your site. Thank you so much for having such wonderful ways to fix moose.
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