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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 Cross Cut Blade Steak

Product code 0002152

NZ Beef Cross Cut Blade Steak

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

That line through the middle of cross cut blade is connective tissue. It’s why this boneless shoulder steak needs a slow braise: the tissue softens as the beef cooks in liquid, leaving tender meat for a plate of braised steak and gravy. A quick turn on the grill won’t give you the same result.

Leave the steaks whole if you want the beef to be the centre of the plate. For a casserole, cut them into pieces that will still feel generous on the fork. Either way, allow the cooking time this cut needs before you put it on the specials board.

Origin
New Zealand
Menu ideas
Braised steaks, casseroles and catering stews

A FEW THINGS WORTH KNOWING

Questions from your kitchen

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

Is cross cut blade the same as a grilling steak?

For a steak cooked to order on the grill, look at scotch fillet instead. Cross cut blade earns its place when you have time for a braise. Switching between the two means changing the cooking method, not just the name on the order.

What should I allow for when costing braised steak?

Use the weight of cooked beef you serve, rather than dividing the raw order by the number of plates. Keep the sauce separate in the costing so extra gravy does not hide a smaller meat portion. Your own batch result is the useful figure.

Can one order cover plated steaks and a casserole?

Ask for the two preparations as separate lines: the number and size of whole steaks for the plated dish, then the dice size and kilograms for the casserole. We’ll confirm the cutting and packing before the order is agreed.

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.

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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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