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Help with a top blade roast?

slyrye
slyrye Posts: 135
edited November -1 in EggHead Forum
Mrs. came home with 2 of these, about 2 lbs each.
I have never heard of these, anybody got a idea[p]
thanks,
sly
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Comments

  • JSlot
    JSlot Posts: 1,218
    If I'm not mistaken, this is an upper blade roast from which you can cut flat iron steaks. You can cut it crosswise into ¼" slices, maybe a little thicker. There will be a strip of connective tissue between two very nice little steaks. The connective tissue runs the length of the roast and is EXTREMEMLY tough. I usually cook the steaks and then cut out the bad stuff. These are some of the tastiest steaks for the money. A great value, IMHO. I'll be interested in hearing what you do with them. I'm sure others will chime in. Good luck![p]Jim
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  • Darnoc
    Darnoc Posts: 2,661
    Your other choice would be a pot roast.Get your dutch
    oven out with some taters,carrots and onion.For two people should be ok otherwise stack them for three or four people.
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  • Unknown
    Unknown
    slyrye, Take a look at the link for more info. I love this cut and I think you will to.

    [ul][li]http://bbq.about.com/od/steaks/a/aa051207a.htm?nl=1[/ul]
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  • slyrye
    slyrye Posts: 135
    JSlot,
    I tried the steak method, trimmed off the tissue and got 2 great steaks.
    Got the egg to 325 and brought the steaks up to 125, then cranked up the heat and seared for a couple of mins per side.
    I was really impressed with the flavor and texture of this fairlly cheap cut, lookin forward to stocking up the freezer with these!
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  • JSlot
    JSlot Posts: 1,218
    Glad to hear you liked it. It has become one of our favorites.
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