Description
Just as it sounds, the under blade roast comes from the part of the chuck underneath the shoulder blade. This roast contains three muscles, the serratus ventralis, the rhomboideus and the splenius. The serratus ventralis is the largest muscle of the under blade and is frequently cut into steaks, called "denver steaks". They tend to have nice marbling and great flavor if cooked properly. Steaks cut from the splenius muscle are called “Sierra steaks.” They have thick muscle fibers and resemble a flank steak although they are not as tender. The rhomboideus is generally thrown into grind for hamburger.