The Blade Roast is traditionally known as the Pot Roast. The Blade of the animal is made up of different muscles in the chuck. The many muscles are heavily exercised by the animal which results in a robust beefy flavour but requires slow cooking at low heat. Use plenty of liquid during cooking to retain the juices and add tenderness.
All our cattle are pasture raised, grass-fed, and we practice ethical farming – so you can Eat With Confidence!