The Blade is located in the Chuck (or shoulder) of a beef, which is the primary weight-bearing muscle group. What we call a "Boneless Blade" is also referred to as a Chuck Roll, Bottom Blade, or Under Blade.
Most cuts from the Chuck are tough and have a fair amount of fat, which lend themselves perfectly to long, slow braising in a Dutch oven. This is indeed the case with the Blade Steak as well. However, the exception is that the rib end of the blade muscle is quite tender and great for grilling or skillet cooking.
NOTE: If you are planning on grilling the blade steaks, then request a "rib end" steak. If you are planning on braising, request a "front end" steak. Our article on braising is definitely worth a read!