Description
Cut from the upper portion of the shoulder and generally contains a higher amount of fat which provides tenderness and flavour to the meat, the BLADE ROAST can be grilled or sautéed and even slow roasted in a low hour for a melt-in-the-mouth result. When grilling or sautéed, pounding and marinating helps ensure a tender and flavourful bite.
Check out this RECIPE which gives you options for slow oven cooking, pressure or slow braising option! Want more? Try Recipe Tin’s Beef Carnitas recipe!
Approximately 1kg pieces
