What Is A Blade Roast?

What’s a Blade Roast?

Every year, I "go-in" on purchasing beef straight from the farmer. We’ve been blessed with a family who knows where and when beef cattle will be ready. Once we need some more, all we need to do is put in a call. A few months later, we have a freezer full of quality beef. It’s usually quite cheaper than the store stuff too. Better quality and cheaper? Sign me up.

Oftentimes we will get some cuts known as Blade Roasts. Just like it sounds, the Blade Roast is extracted from the shoulder blade of a cow. It’s generally 3-4 pounds and contains different types of muscles and connective tissue.

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 (https://nosetotailapp.com/meat-cuts/beef/blade-roast)

A Blade Roast can be tough, so it lends itself to low and slow cooks. I really like to use mine for shredded beef on the smoker or in the crock pot.

When preparing a beef blade roast, it's common to season it with herbs, spices, and other flavorings before slow-cooking to enhance its taste. The slow-cooking process allows the meat to become fork-tender and absorb the flavors of the cooking liquid.

Here are some popular flavor choices for a Blade Roast:

-Rosemary: Rosemary pairs exceptionally well with beef and adds a fragrant, earthy flavor.

-Thyme: Thyme is another herb that complements the richness of beef and can add a slightly floral and savory note.

-Garlic: Whether minced, chopped, or in powder form, garlic is a classic choice for beef roasts. It adds depth and a savory kick.

-Onion: Onion, either in powdered form or as part of a seasoning blend, can contribute a sweet and savory flavor.

-Black Pepper: Freshly ground black pepper adds a bold, pungent taste that complements the beef's natural flavors.

-Paprika: Depending on your preference, sweet or smoked paprika can add a subtle smokiness and a touch of sweetness.

-Bay Leaves: These impart a subtle, herbal flavor and can be added to the cooking liquid during the slow-cooking process.

-Mustard Powder: Mustard powder can add a zesty kick and enhance the overall flavor profile.

-Cayenne Pepper or Red Pepper Flakes: If you like a bit of heat, adding a pinch of cayenne pepper or red pepper flakes can provide a spicy element.

-Worcestershire Sauce: This savory and slightly tangy sauce can be used as both a marinade and a seasoning.

Remember that personal preferences play a significant role in seasoning, so feel free to adjust the quantities of herbs and spices based on your taste. It's a good idea to experiment and find the combination that suits your palate best. Additionally, consider incorporating these seasonings into a flavorful rub or marinade to enhance the beef blade roast's taste.

What's your favorite way to prepare a Blade Roast?  Let me know in the comments!

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