Blade of Beef
The term "blade of beef" typically refers to a cut of beef from the shoulder region, often called the "shoulder blade." It's a flavourful, robust cut that benefits from slow cooking methods like braising or slow roasting to break down the muscle fibers and make it tender. Cooking methods are simillar to brisket, but this joint hols its firmness and shape due to its lean nature which allows for good slicing.
The blade contains a bit of marbling which contributes to its rich flavour when cooked properly. When prepared correctly, it can be deliciously juicy and flavourful. Some specific cuts that come from the blade area include the blade roast, chuck steak, flat iron and chuck eye.
When you cook it right, it’s great for stews, pot roasts, or even grilling with a bit of skill.
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