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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. | ||
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+ | 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, | ||
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+ | {{tag> | ||
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+ | /* Recipe Note Tags | ||
+ | BuyingGuides | ||
+ | Misc | ||
+ | Techniques | ||
+ | Tips | ||
+ | Wine | ||
+ | */ | ||
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+ | ~~DISCUSSION~~ |