© Denzil Green
A blade roast is a joint of beef, cut from the chuck of the animal. The chuck area is the spot behind the shoulder blades next to the “rib area.”
It may be sold bone-in (there will be a blade-shaped bone at the top), or boned.
A whole blade roast needs to be treated as a pot roast, e.g. cooked with moist heat.
A blade roast can be divided into 3 parts:
- Top blade roast (cut from above the blade bone);
- Under blade roast (cut from under the blade bone);
- Bolar blade roast.
The top blade is more tender than the other two parts.
The top and under roasts are often further cut into steaks producing steaks such as the Top Blade Steak (now popularly known as Flat Iron Steak.)
Needs moist, slow heat to tenderize it.
Cook as you would a pot roast. See entry on pot roasts for cooking guidelines.
When preparing, be prepared to serve in the more old-fashioned farm-style chunks, than restaurant-type slices.