> > Ok, so I understand that blade is chuck, but in my experience a "blade
> > steak" is a sort of small (sometimes) thin and round (shaped) steak
> > with a nasty bit of connective tissue running down the middle.
>
> That nasty bit of gristle usually gets tender and manageable when
> cooked.
>
> > guess it all has to do with how the chuck is cut. My Moroccan husband
> > LOVES these. He just pan fries them. They taste a little bit like
> > liver to me. Not my favorite.
>
> If yours taste like liver, then you're getting am inferior piece
> of meat, IMO.
>
> -sw-

I don't think the meat is bad - maybe liver is too strong a word
choice/flavor comparison. I just don't like the texture of the meat.
I don't like the little filet part of a t-bone or filet mignon either
- too mushy. I do buy a lot of 7 bone chuck and boneless chuck.

-Tracy