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A cut of meat taken from the shoulder primal cut of beef. The beef shoulder primal is often referred to the chuck primal cut. The blade roasts are cut from the upper portion of the shoulder and generally contain a higher amount of fat, which provides tenderness and flavour to the meat.
Blade roasts are best cooked using a moist heat method, such as braising or stewing, but they can also be oven roasted providing they are not overcooked.
At Thames River Melons we raise a small herd of Black Angus Beef. These cattle are grass-fed and corn-finished with surplus sweet corn as much as possible. There are about 45 cattle in the herd and we never use any hormones.
Black Angus Beef is known for its marbling and rich flavour. By purchasing beef from our family-owned farm, you can feel connected to your food, knowing where your meat is coming from and how it’s being raised.
Please be sure to have a cooler available for our drivers to place it in upon delivery.
A cut of meat taken from the shoulder primal cut of beef. The beef shoulder primal is often referred to the chuck primal cut. The blade roasts are cut from the upper portion of the shoulder and generally contain a higher amount of fat, which provides tenderness and flavour to the meat.
Blade roasts are best cooked using a moist heat method, such as braising or stewing, but they can also be oven roasted providing they are not overcooked.
At Thames River Melons we raise a small herd of Black Angus Beef. These cattle are grass-fed and corn-finished with surplus sweet corn as much as possible. There are about 45 cattle in the herd and we never use any hormones.
Black Angus Beef is known for its marbling and rich flavour. By purchasing beef from our family-owned farm, you can feel connected to your food, knowing where your meat is coming from and how it’s being raised.
Please be sure to have a cooler available for our drivers to place it in upon delivery.
