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Blade Roast

Blade steak

Information for Blade Roast

Cut Ratings

Flavor 3 star
Tenderness 2 star
Value 4 star
Leanness 3 star

Typical Cooking Methods

Braise, Pan Roast, Roast

Other Names for Blade Roast

Flat iron roast, top chuck roast, chuck roast, first cut, lifter roast, and triangle roast

Good Substitutes for Blade Roast

Cross rib roast, arm pot roast or brisket

Traditional Dishes for Blade Roast

Pot roast, beef broth and stew

Sous Vide Roast Recipes

View all Sous Vide Roast Recipes

Description of Blade Roast

The blade is the biggest part of the front shoulder of the cow. The shoulder primal cut of the cow where the Blade Roast is from is the chuck primal cut. The beef blade roast is located in front of the ribs and close to the cow's head, just above the brisket.

The blade roast is made up of various muscles and has different degrees of toughness ranging from medium to tough. This is why it is important to cook the meat in liquid or the blade will be dry and stringy. You can braise it in the oven or roast the meat in a roasting pan or simply stew it. In general, braising is considered the best method for cooking because it tenderizes the tough meat while keeping it moist.

When selecting a blade roast, pick the one that is cut from the back of the shoulder as it tends to be more tender compared to other cuts. Also when selecting this cut for your lunch or dinner, be sure to choose the one with less connective tissue. This will make it easier to cook.

A blade roast is considered great for making a pot roast. Seasonings like parsley, pepper, garlic, Dijon mustard or shallots complement the blade roast in a traditional manner. However if you are in the mood to try something different, you can try Asian seasoning like soya sauce, citrus zests and ginger.