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Blade / Clod

Grass Fed / Pasture Fed Beef Cuts

A Blade is prepared from a Forequarter by following the natural seam between the ribs and scapula (M. latissimus dorsi) and overlying muscle (M. trapezius) and the underlying muscle (M. serratus ventralis). The Blade lies caudal to the humerus and below the spine of the scapula and comprises of a large portion of the triceps group of muscles.