Glossary Terms

Top Blade Roast, Beef

Date: 2013/03/04

Top Blade Roast, Beef

Date: 2013/03/04
"WOW!!! Could not be more wrong. This is probably one of the best kept secrets, but this is one of the best cuts from which to make roast beef. Here is the trick: Cut out the center connective tissue (CT) just like fileting a fish. Give the (CT) a wide berth, you will waste a little good meat this way, but it will take less time and the meat is one of the best values even with the waste. Discard the center (CT) or use it to make stock. Then reassemble the two halves and tie them together with butcher's string. Then cook as you would a tenderloin roast; fast, in a hot oven, with no liquid. Once you get the hang of it, it's very easy."