The Blade is located in the Chuck (or shoulder) of a beef, which is the primary weight-bearing muscle group. What we call a "Boneless Blade" is also referred to as a Chuck Roll, Bottom Blade, or Under Blade. Most cuts from the Chuck are tough and have a fair amount of fat, which lend themselves perfectly to long, slow braising in a the oven, slow cooker or Traeger Grill. This is indeed the case with the Blade Steak as well. However, the exception is that the rib end of the blade muscle is quite tender and great for grilling or skillet cooking.

Blade Roast ($13.29/lb) - Certified Angus Beef

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  • Compared to meat from other cattle, Angus beef develops with excellent marbling. Marbling is the level of the intramuscular fat. Marbling has an effect of enhancing tenderness, flavor, and keeping the meat moist when it’s cooking, especially at high temperatures. Beef is often graded according to their marbling ability, with the highest marbling degree given to the Prime and AAA grades.