blade (pot) roast


Beef cut. A sub-primal cut of the beef primal chuck. The chuck or shoulder quarter is large and can yield a number of different cuts, of which this is one. Also available are inside chuck roll, chuck tender, chuck short ribs, arm pot-roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot-roasting, as well as casseroling.

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