In New Zealand, the sukade is called 'blade'. Sukade is of course very suitable for stewing, but can also be perfectly prepared as a steak. For a beef sukade, it is important to remove the central sinew for a tender steak. For venison sukade, it is not necessary to remove this central sinew, so it can also be prepared as a steak or beefsteak. Before preparation, however, first remove the outer membrane.
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