Description
The under blade roast consists of three muscles, the serratus ventralis, the rhomboideus, and the splenius. A center cut under blade roast excludes the rhomboideus and the splenius and is commonly called the “Denver cut”. It contains only the serratus ventralis, which shrugs the shoulder. A center-cut under blade roast will tend to have nice marbling and big beefy flavor. It should be braised or cooked with moisture over a long period of time to make it tender.