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Top Blade Roast
 
Top Blade Roast
  • IMPS/NAMP - 114D
Cut Description
  • Second most tender beef muscle
  • Flavorful, juicy, well-marbled beef cut, ideal for a variety of menu applications and day parts
  • One of the cuts from the Chuck identified by the beef industry's Muscle Profiling Study
  • A more economical cut that provides a unique menu opportunity
  • Price-value relationships for chuck are best during summer months, when wholesale chuck prices are at their lowest and retail prices remain relatively stable
  • Typically, demand for chuck cuts rises in the fall and winter months
  • View cutting instructions here
Aliases
  • Chuck, Shoulder (Clod), Top Blade
  • Flat Iron
  • Flat Iron roast
Preparation Information
Can be prepared using both dry and moist cooking methods For dry heat, rub with seasoning then dry roast, grill, saute or broil. When serving, slice horizontally through the middle to remove the connective tissue that runs through the center of the roast. 
Recommended Menu Applications
  • Pot roast
Ordering Tips
  • Derived from Item No. 114 and shall consist of the infraspinatus muscle, untrimmed
  • PSO: 1 – Purchaser may request that this item be further trimmed to remove the internal connective tissue or shoulder tendon. To remove the tissue or tendon it must be completely exposed by a butterfly cut prior to its removal. Purchaser may also request that this item then be separated into two pieces after completely removing the shoulder tendon
  • Weighs from 2 to 12 pounds
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