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Preston Foods Wholesale meat for chefs, caterers, hospitality and food producers Wellington · Family owned since 1904
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Sample copy for the Prestons team to review. Pack, size and preparation options are illustrative; worked portions are planning examples.

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NZ Beef Blade Steak

Product code 0002102

NZ Beef Blade Steak

Product photo from Preston’s Master Butchers. Cut and presentation may vary.

Blade is a shoulder cut, and slow, moist heat is what makes it tender. It goes into rich beef casseroles, a winter stew or a pie filling for the cabinet, so it suits restaurant specials, café menus and catering jobs where the cooking is done well before service.

Tell us the dice size and how much meat you use per batch, and we’ll cut and pack to match, whether that’s steaks for braising or even pieces for a run of pies.

Origin
New Zealand
Menu ideas
Braised beef, casseroles and pie fillings

A FEW THINGS WORTH KNOWING

Questions from your kitchen

Practical details to help you plan your menu and talk through your order.

How does blade differ from cross cut blade?

Both are shoulder cuts used for slow cooking. Cross cut blade has a noticeable seam of connective tissue through the centre, which softens in a braise. If your recipe was developed around one cut, name it on the order rather than using “stewing beef” for both.

What should go on a repeat order?

Keep the product code, agreed dice size and raw kilograms per recipe batch together. A photo of the cooked filling is useful alongside the written size: it shows whether you want distinct pieces or meat that breaks down into the sauce. Our team can confirm the available preparation and packing.

Ordering & handling

Ordering & delivery

Request kilograms in 0.5 kg steps; this is not a pack size or minimum order. We’ll confirm packing, final weights and delivery charges with you. See how to order.

This local preview saves test orders only and takes no payment. Delivery is confirmed separately.

Storage & ingredients

Follow the storage instructions and use-by date on the pack, and keep raw meat separate from ready-to-eat food. Plan opened packs and any thawing through your kitchen’s food control plan. Keep the product label or specification with your records so ingredient and allergen information stays with the batch.

MPI food safety guidance for businesses

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