AKA: Chuck Roast, Shoulder Clod Roast, Flatiron Roast, Top Chuck Roast, Triangle Roast, Lifter Roast, First Cut
Primal: Chuck (US)
Cooking Methods: Oven Roast, Braise, Stir-Fry
Good For: Pot Roast, Burger
Fat Content: Moderate
As its name suggests, the Blade Roast is extracted from the shoulder blade of a cow. Generally, a Blade Roast weighs approximately 3-4 lbs (1.3-1.8kg), with its thickness ranging around 3-4 inches (7-10cm). Since it comprises different types of muscles as well as connective tissues, the tenderness of Blade Roast can vary from being moderately to extremely tough.
Although this cut is marbled well and has a rich beefy flavor, it can become rubbery if not cooked properly. In order to prevent it from becoming chewy and dry, it is imperative to slow-cook the beef in moisture. For this reason, Blade Roast is considered a good meat portion for braising as it helps in softening the meat up and keeps its juices intact. This is a great cut for making stews and beef broths, and is even good for stir-frying.
The Blade Cut makes up for most of the front part of the animal’s shoulder. The Blade Roast comes from the Chuck primal cut and is present near the animal’s head, right on top of the Brisket and in front of the ribcage. Typically, it comprises a backbone, blade bone, rib bone and a large portion of muscles as well as connective tissues.
The Blade Roast is so called due to the fact that it forms the major part of the cow's shoulder blade.
With a significant amount of marbling and fat within its fiber, this cut is both flavorful and rich in texture.Popular Dishes: Oven Roast, Pot Roast, Braised Meat, Broth, Stew
This information about Blade Roast was sourced from our meat cut app