Top Blade Roast, Beef

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A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked. Braising is the best method for cooking the top blade roast because the moist heat and lengthy cooking time help tenderize the meat. The top blade roast can also be used as an oven roast if it is of the best quality, which results in a fairly tender roast when not overcooked. Other popular names for the top blade roast (depending on the region where it is marketed) include the flatiron roast, top chuck roast, blade roast, chuck roast, first cut, lifter roast, and triangle roast.

USDA Nutrition Facts

Calories164
Protein8g
Total Fat10g
Total Carbohydrates9g
Dietary Fiber1g
Sugars0g
Potassium172mg
Sodium425mg
Cholesterol32mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories251
Protein18g
Total Fat18g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium145mg
Sodium1134mg
Cholesterol98mg
Serving Size1 oz
Calories198
Protein14g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Potassium297mg
Sodium1217mg
Cholesterol54mg

Top Blade Roast, Beef Reviews

top blade roast beef

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shadyharbor
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"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."
shadyharbor
Rating of 1 out of 5.0 stars
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