Blade Roast

The blade is made up of different muscles with varying degrees of toughness. The many muscles are heavily exercised and contain a lot of connective tissue so therefore chuck roast recipes must be slow cooked at a low heat. A blade will be tough, stringy and very dry if not cooked with liquid. The blade has great flavor, can be left whole or the various muscles can be separated. Pick a roast with the right size and shape to suit your needs. In different regions and countries the blade has various names, cooking pot roast is a family favorite worldwide.