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--- recipes:notes:blade_end_roast [2016/11/22 10:42] – created jmarcos
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+====== Blade End Roast ======
+Blade-End Roast: The part of the loin closest to the shoulder, the bone-in blade roast can be chewy. It can also be difficult to carve because of its many separate muscles and fatty pockets.
+Boneless Blade-end Roast: This is our favorite boneless roast for roasting. It is cut from the shoulder end of the loin and has more fat (and flavor) than the boneless center-cut loin roast. Unfortunately, this cut can be hard to find in many markets.
+{{tag>RecipeNotes }}
+/* Recipe Note Tags
+BuyingGuides
+Misc
+Techniques
+Tips
+Wine
+*/
+~~DISCUSSION~~