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.