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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.
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USDA Nutrition Facts |
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| Calories 164 |
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| Protein 8g |
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| Total Fat 10g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 172mg |
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| Sodium 425mg |
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| Cholesterol 32mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 251 |
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| Protein 18g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 145mg |
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| Sodium 1134mg |
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| Cholesterol 98mg |
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| Serving Size 1 oz |
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| Calories 198 |
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| Protein 14g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 297mg |
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| Sodium 1217mg |
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| Cholesterol 54mg |
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Top Blade Roast, Beef term - Related Content |
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| A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also ... |
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| A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg. It is one of the better cuts from the round primal in terms of flavor. ... |
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| A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive. It is one of the most ... |
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| A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for ... |
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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 ... |
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| Basic Steps for Roasting a Cut of Beef | Steps for Roasting a Beef TenderloinSteps for Roasting a Prime Rib
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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Roasting is usually done in a shallow, uncovered pan, often with the meat raised ... |
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Hams are found fully cooked, partially cooked, and uncooked. Each can use some of the same cooking methods with slight variations to them. One of the main differences in ... |
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| Superb flavor highlights this easy to make beef roast served with a rich sauce prepared from the pan drippings. |
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| As described in this recipe, the roasting method produces very tender results and the tasty mustard coating provides exceptional flavor. |
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| Use this easy recipe to slow cook a tender beef roast, which will produce flavorful juices that can be used to make a delicious gravy. |
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| What a neat idea for dressing up ordinary red potatoes! Everyone will love these toasty potato patties loaded with flavor—a perfect accompaniment to grilled steak or oven-baked chicken. |
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| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
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| Use RecipeTips.com's handy video demonstration to learn the easy way to prepare roasted asparagus for all of your tasty asparagus recipes incorporating the unique flavor of roasted or baked asparagus. |
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