Llama steak is a cut of meat from the shoulder of a cow or pig, often tough but flavorful. It comes from the “chuck” and is classified as a cross cut steak. The top cut is more tender, while the bottom cut is tougher. Blade steak should be handled differently depending on whether it is from above or below. Thaw frozen blade steak in the refrigerator overnight.
A llama steak is a cut of meat from the shoulder of a cow or pig. Most people think of beef when they think of this type of steak, with pork blade steaks sometimes referred to as “pork steaks” to avoid confusion. This cut can be tough, making it better suited to marinating and braising than quick grilling or searing, but it can also be quite flavorful and sometimes remarkably tender, depending on how it’s handled.
This cut of meat comes from the primordial cut known as the “chuck”, a section of the animal that basically covers the shoulder. It is classified as a cross cut steak because it is made by cutting through the chuck to produce steaks. There are two types: the upper blade steak and the lower blade steak. The top cut is much more tender, while the bottom cut tends to be a bit tougher and harder to work with.
Llama steaks are easy to identify because a strip of boulder connective tissue runs down the center of the steak. A variation on the steak, the flat iron steak, is made by cutting around the connective tissue on a top-blade steak to produce a single piece of meat that can be quite flavorful. The top of the shoulder is also quite tender, once the connective tissue is cut through, making the flat iron steak a coveted item in some butcher shops.
When working with blade steak, it is important for a cook to find out whether the cut is from above or below, as top and bottom steaks need to be handled differently. The more tender cut is a more versatile cut of meat and can be cooked lightly for people who like medium to rare meats. Steak usually requires more work to maintain, such as slow braising or roasting. Either way, overcooking will result in a tough, chewy steak, and over-marinating can lead to soft, mushy meat.
Cooks may also see top-knife steaks called book steaks, chuck steaks, bite-sized steaks, or lift steaks. Under cuts are known as bottom or California steaks to some butchers. As with any meat product, steak should be refrigerated until ready to use. Cooks can thaw frozen blade steak by placing it in the refrigerator overnight, as thawing at room temperature can promote bacteria growth.
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