Bison - Blade Chuck Roast

Description: The Bison Blade Chuck Roast is a versatile cut from the shoulder region, featuring the blade bone and a mix of muscle fibers that provide rich, beefy flavor. As bison meat is naturally lean with lower fat content than traditional beef, this roast offers a healthier alternative while maintaining tenderness potential through proper cooking.

Cooking Suggestion: Since this is a lean cut, avoid high-heat methods that could dry it out. Instead, braise it low and slow in a Dutch oven or slow cooker at 275°F for 3-4 hours with broth, onions, carrots, and herbs. Marinate beforehand with olive oil and acidic ingredients like vinegar to enhance moisture retention, and aim for an internal temperature of 195°F for pull-apart tenderness.