We asked the butcher for a couple of blade steaks. These are cut from the first cut off of the pork shoulder. They contain a variety of muscle groups that surround the shoulder blade. We seasoned them with salt and let them sit overnight on a rack. The following day we braised them with carrots, onions, celery, radishes, red wine and apple cider. The gentle heat and long time allowed the connective tissue to break down. The steaks were spoon tender and the vegetables sponges for the sauce. I see a tremendous future for these braised blades in our world. Now we need to explore this cut and preparation in other animals.