Blade Roast

A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut. The blade roasts are cut from the upper portion of the shoulder and generally contain a higher amount of fat, which provides tenderness and flavor to the meat. Blade roasts are best cooked using a moist heat method, such as braising or stewing, but they can also be oven roasted if they are of the highest quality and they are not overcooked.