Chuck Blade Roast

This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.

Cooking Recommendations

Braise, or Roast

Nutritional Information

	Calories kcal	Protein g	Fat g	Iron mg	Saturated Fat g	Cholesterol mg
Raw trimmed to 1/4 inch	254	17.00	20.10	2.00	8.11	72
Braised trimmed to 1/4 inch	345	26.60	25.70	3.10	10.23	104
Braised trimmed to 1/4 inch	334	27.20	24.10	3.20	9.59	104

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