Dining and Cooking
Meat

How to cook a blade roast?


I recently purchased a portion of a whole wagyu cow, and one of the cuts is labelled as blade roast in the pic attached. The whole thing is about 2kg – probably about 3" thick.

I've never cooked this cut before, so I'm not really sure what it's most suited for. Braise and stew? Long sous vide ala Charles Roast? Possibly cut a flat iron out of it? Low and slow on the smoker?

by diamondgrin

5 Comments

  1. MNgrown2299

    I’ve never done one before but I know people usually do braising and make it into stew. I would be interested to see how it goes on the smoker though??

  3. -neti-neti-

    I believe the blade is where the flat iron comes from but it’s gonna take more knowledge/info to know how to break it down into that. If you figure it out it’s worth it, one of my favorite cuts bar none. (By this I mean the muscle grain/direction is crucial to how the cuts are produced)

    Otherwise just braise it. It’s a part of the cow that works hard so if you don’t butcher it correctly it will be tough. But these parts are amazing when braised because of their connective tissue. Think skirt steak – if butchered into thin pieces and cut across the grain to serve they’re incredible. If not they’re chewy, unless denatured. Regardless of texture these parts (hard working parts) of the cow have the most flavor to offer

    But also nobody is bound to enjoy anything a certain way. Embrace the chew and return to ape. Never pay top dollar for beef again. Half of it is mental, break free from what you’re told about how to enjoy your food

  5. Humble_Guidance_6942

    You just cook it low and slow, like a brisket or a pot roast. Wrap it in foil for the oven. The easiest way would be to season it up put some broth or red wine over it and cook it in the crock pot. 8 hours later, you will have a fabulous tender protein that will beg for mashed potatoes as a side.

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