Blade Roast

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A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut. The blade roasts are cut from the upper portion of the shoulder and generally contain a higher amount of fat, which provides tenderness and flavor to the meat. Blade roasts are best cooked using a moist heat method, such as braising or stewing, but they can also be oven roasted if they are of the highest quality and they are not overcooked.

USDA Nutrition Facts

Serving Size1 oz
Calories203
Protein19g
Total Fat13g
Total Carbohydrates0g
Dietary Fiber0g
Potassium319mg
Sodium77mg
Cholesterol65mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories238
Protein31g
Total Fat11g
Total Carbohydrates0g
Dietary Fiber0g
Potassium263mg
Sodium71mg
Cholesterol106mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories265
Protein31g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Potassium263mg
Sodium71mg
Cholesterol106mg

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