Show IMAM V 1 A ik e. e R h Q What Is I. the name of this cut of ot meat A. A Veal Blade made Steak Q here Where does It come from and how is it Identified A. A It comes from the blade section section section sec sec- tion and resembles the blade roast except for the thick thick- ness It contains the blade bone and backbone Fat Is Interspersed In the meat and covers the outer surface Q How is It prepared f A A. It Is cooked slowly by brais brals- ing Veal blade steaks cut Ai Aito to 3 Inch thick require 45 to 60 minutes for cooking A Asteak Asteak Asteak steak cut less than A inch thick may be panf |