Heard a customer at the shop say they'd never buy a blade roast

I was wrapping up a shoulder cut yesterday when a guy at the counter told his friend, 'I don't get the point of a blade roast, it's just a tough piece.' My boss, without missing a beat, said, 'Slow cook that with some onions for six hours and tell me it's tough.' It made me realize how much we assume customers know about the cuts we sell. How do you all explain the best uses for the less obvious cuts?

3 comments

3 Comments

jasonc7715d ago

Seriously? That's one of the best cuts for pot roast. It just needs a long, slow cook to get tender.

verar6315d agoMost Upvoted

Tell me about it, I've had the same thing happen.

angelab628d ago

Yeah exactly, like verar63 gets it. It's all about knowing how to cook it right. That blade roast is full of flavor, it just needs time to break down. I bet that guy only ever tried to grill it fast like a steak. You gotta treat it like a project, low and slow. It turns into the most tender, fall apart meat you've ever had. It's a shame when a good cut gets a bad name just because people don't know the method.