Top Blade Roast
Last price we saw
Prices change often: ask the agent below to check today's price at every store.
Prices are checked against each store and labelled with when.
Check today's price at Porter RoadAsk our agent about this product
It checks today's price at every store, compares the alternatives and answers in about a minute.
Price facts
- Last seen at $105.00 at Porter Road on Nov 13.
Our take on the Top Blade Roast
The Top Blade Roast is a beef chuck cut from the shoulder, sold by whole-animal butcher Porter Road. It is the muscle that yields Flat Iron steaks, so it carries deep beef flavor and a loose, coarse grain. Cooks who braise or roast it low and slow get a rich, brisket-like result. It suits anyone who wants a butcher's cut rather than a supermarket roast, and it rewards patience over speed.
- Cut from pasture-raised cattle with no hormones or antibiotics
- Deep, beefy flavor from well-exercised shoulder muscle
- Whole-animal butchery yields cuts most stores never offer
- Works braised, roasted or sliced thin
- Tough and chewy if cooked hot and fast
- Less marbled than rib or short rib
Top Blade Roast prices at every store
- Porter RoadNew
Out of stock
$105.00+ $122.00 shippingChecked Nov 13
Also available at
- Porter RoadCheck price at Porter Road
Top Blade Roast price history
Lowest price we've seen: $105.00 on Nov 13 at Porter Road. Tracked across 1 store since Nov 13.
About the Top Blade Roast
The Top Blade Roast is a cut from the beef shoulder, or chuck. It is also known as a Lifter Roast or Flat Iron Roast. It is often described as "brisket but beefier."
This cut is typically included as part of the seven bone roast, or broken down into Flat Iron steaks. The beef is blocked and cut in a specific way to get the most from the animal, which produces this cut along with other butcher cuts.
The cattle are raised on pasture with room to roam, with no hormones or antibiotics. Their muscles are able to develop, which means more flavor in the final product.
- Cut
- Top Blade Roast, from the beef shoulder (chuck)
- Also called
- Lifter Roast, Flat Iron Roast
- Raising
- Pasture-raised, no hormones or antibiotics
Questions and answers
- How should I cook a Top Blade Roast?
- Treat it like chuck: braise or roast it low and slow with moisture until it pulls apart. Slicing it thin against the grain also helps.
- Is it the same as a Flat Iron steak?
- It comes from the same shoulder muscle. Butchers break that muscle into Flat Iron steaks, and the whole roast is the uncut piece.
- Does it taste like brisket?
- LeRoy & Lewis describe it as brisket but beefier. Expect deep beef flavor with a coarser grain than brisket flat.
- Is the beef grass-fed?
- Porter Road says its cattle roam on pasture and are raised with no hormones or antibiotics. Ask the store for the specific feeding program.
- How much roast should I plan per person?
- Plan about half a pound per person, a little more if you want leftovers. The roast shrinks as it cooks.
- What do buyers say about the Top Blade Roast?
- Rated 4.2 out of 5 from 5 ratings.
