Cut taken from the Boston Butt
Shoulder Blade Boston Roast
Swine - Retail Cut - Shoulder Blade Boston Roast
  • Large cut (more than 2 inches thick) from the upper part of the shoulder.
  • Contains blade bone exposed on two sides of the cut.
  • Contains many different muscles visible on the cut sides.
  • Has some fat and connective tissue separating the muscles, as well as some fat on the outside edges.

*Cookery Method = Dry or Moist


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