Blade chuck roasts - are they all bladeless?
In our houses, down the generations, pot roast was made with a blade chuck roast. It went without saying that there would be an actual "blade" or "7-bone" in place. That does not seem to be the case anywhere we have looked. Are blade-in blade chucks gone?
We still find them here in central CA., usually on sale at a lower price per pound than the bladeless variety. I've never weighed the bone to determine if the sale price is actually a better deal. But I buy it because I like the meat next to the bone; primo ..............
I have not previously heard of blade and 7-bone being considered synonymous. The blade roast or blade steak has a strip of gristle down the center, but is boneless. If it is cut along the line of that strip, so that the strip is removed, it is called a flatiron steak. I see both styles, plus 7-bone chuck roasts, in supermarkets in the Boston area.
Blade and 7-bone are not synonymous - never said they were. Both are good for pot roasts.
There is sooth in your statement about the parts of a blade chuck. Indeed, when the prices were 50c a pound in the 70's and markets used to sell them on clearance, we would go and find the ones with the thinnest blade - mostly cartilage - and buy them and dissect them into a "chuck eye". which was only a knife-thickness from the last rib-eye, the flatiron which could be cooked on a grill or pan, and the "under blade" meat which was stew or hamburger fodder. We even saved the heavy fat strip for larding and barding.
Those days are gone but it would be nice to have that bone because, correct or not, I believe that there is something to "Nearest the bone...".
Thanks for your reply.