Blade roast

[Mginn68]

Does anyone here cut blade roasts on their white tails ?

 

[Desk Jockey]

Welcome. Depending on the size of the animal, I will leave all of the muscle groups on the scapula and roast or slow cook them sometimes. They work great for any prep that any other roast cut works for. Pot roast. BBQ sauce.

 

[EastMT]

I have in the past but now I take the flat iron steaks out of the blade, by far my favorite piece of meat on any animal. Tested it from goats to moose to deer, I will not take a shot if it involves taking out the shoulder, I’m not wasting that thing!

 

[Zdub02]

That's my primary source for roasts. Cook on high for 12 hours in the slow cooker and the meat falls right off the scapula. If not making roasts ill shred the meat for BBQ or fajitas, tacos, etc.

 

[Rob5589]

Yep, delicious and an easy cook. I do both deer and elk. Slow roasted in a cast iron pot for several hours, gravy with the liquid.